Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella

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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