Spaghettini with Cabbage and Pancetta

1. 1

   In a large, deep skillet, melt the butter in the oil.

2. 2

   Add the pancetta and cook over moderate heat, stirring frequently, until crisp and browned, about 7 minutes.

3. 3

   Using a slotted spoon, transfer the pancetta to a plate.

4. 4

   Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 7 minutes.

5. 5

   Add the cabbage, thyme and nutmeg and season with salt and pepper.

6. 6

   Cook, stirring occasionally, until the cabbage is very tender and just beginning to brown, about 20 minutes.

7. 7

   Stir in the mascarpone and keep warm.

8. 8

   Meanwhile, bring a large pot of salted water to a boil.

9. 9

   Add the pasta and cook until al dente; drain, reserving 1 cup of the cooking liquid.

10. 10

    Add the pasta and cooking liquid to the cabbage and cook, stirring, until the liquid is absorbed and the pasta is coated in a lightly creamy sauce, about 1 minute.

11. 11

    Stir in the pancetta and serve right away.

* Per serving · 4 servings · Values may vary.