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Excerpted from Guy Fieri's book, More Diners Drive-Ins and Dives (William Morrow Cookbooks)
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Bring a large pot of salted water to a boil for the noodles.
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In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta.
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Cook, stirring, until crisp, 12 to 14 minutes.
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Remove the pancetta to a paper-towel-lined plate to drain.
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Reserve.
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Strain the fat from the pancetta into a bowl and wipe the pot clean.
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Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot.
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Reserve the remaining pancetta fat for another use or discard.
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Add the onions, cabbage, carrots and thyme.
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Season with 1 teaspoon salt and half the pepper.
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Stir to coat the vegetables with the butter.
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Cover and cook until the cabbage is wilted and almost tender, about 10 minutes.
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Uncover and simmer until the cabbage is very tender, about 10 more minutes.
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While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
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Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes.
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Add in the garlic and capers and cook for 1 minute.
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Add the peas, deglaze the pan with the white wine and add the lemon juice.
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Add in three-quarters of the pancetta, combine well and remove from heat.
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Drain the noodles and add to the pot with the cabbage.
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Toss well to coat the noodles with the cabbage and onion mixture.
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Sprinkle with the parsley, remaining pancetta and remaining pepper.
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Serve immediately.
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Photograph by Hallie Burton
