Cabbage, Fennel, And Pancetta Pasta Recipe

Name: Cabbage, Fennel, And Pancetta Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pancetta, cubed; 1 large or 2 small fennel bulbs, cored and sliced thin; 1 large yellow onion, sliced thin; Kosher salt; 1/4 cup olive oil; pinch of red chili flakes; 1 1/2 pounds savory cabbage, cored and sliced thin; 2 tablespoons unslated butter; 1/2 pound whole wheat penne pasta, dry; 1 cup grated Parmesan cheese; freshly ground black pepper

Servings: persons

8 ounces pancetta, cubed
1 large or 2 small fennel bulbs, cored and sliced thin
1 large yellow onion, sliced thin
Kosher salt
1/4 cup olive oil
pinch of red chili flakes
1 1/2 pounds savory cabbage, cored and sliced thin
2 tablespoons unslated butter
1/2 pound whole wheat penne pasta, dry
1 cup grated Parmesan cheese
freshly ground black pepper

1
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain, reserving at least 1/2 cup of the pasta water for sauce.
2
Meanwhile, in a large skillet or dutch oven, cook pancetta over medium high heat until browned, about 4-5 minutes. Add in fennel and onion and cook until they soften, about 5 more minutes. Add olive oil, toss to coat. Next, add in red chili flakes and cabbage, working in batches if needed. Cook cabbage for 10-12 minutes, until the cabbage has softened and started to brown.
3
Reduce heat to low, add butter and toss to coat. When pasta is ready, add it to cabbage. Pour in pasta water, 1-2 tablespoons at a time, stirring constantly, until a nice sauce starts to form. Add in 3/4 cup Parmesan and toss to coat once more.
4
Season with remaining Parmesan cheese, salt, and pepper to taste.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces pancetta, cubed, 1 large or 2 small fennel bulbs, cored and sliced thin, 1 large yellow onion, sliced thin, Kosher salt, and more.

Yes, Cabbage, Fennel, And Pancetta Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage, Fennel, And Pancetta Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions