Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella

Save Recipe


10 rashers pancetta, thinly sliced

Olive oil

1 clove garlic, finely chopped

1 good handful thyme

1/2 large Savoy cabbage, halved and finely sliced

Handful Parmesan cheese, grated

1 pound dried farfalle

Seasoning: salt and freshly ground black pepper

1/2 pound buffalo mozzarella, diced into 1-inch pieces

Pine nuts, toasted


  1. In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.;
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Jumbo Reuben Loaf

Red Tangy Slaw

Un-Stuffed Cabbage Soup

Penne with Artichokes

Spaghetti with Arugula, Roasted Peppers and Prosciutto

Salami, Mozzarella and Basil-Tomato Skewers

Rio Grande Fritter Cakes

Penne with Baby Mozzarella, Tomatoes, and Herbs