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.

No additional tips available.

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

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.

Cabbage, Fennel, And Pancetta Pasta

How did you like this recipe?

Frequently Asked Questions