Spaghettini with Cabbage and Pancetta Recipe

Name: Spaghettini with Cabbage and Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 4 ounces thickly sliced pancetta, cut into thin strips; 1 large onion, thinly sliced; One 2-pound head of green cabbage, cored and very finely shredded (10 cups); 1 teaspoon chopped thyme; Pinch of freshly grated nutmeg; Salt and freshly ground pepper; 1/3 cup mascarpone; 1 pound spaghettini, broken in half

Servings: persons

3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
4 ounces thickly sliced pancetta, cut into thin strips
1 large onion, thinly sliced
One 2-pound head of green cabbage, cored and very finely shredded (10 cups)
1 teaspoon chopped thyme
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
1/3 cup mascarpone
1 pound spaghettini, broken in half

1
In a large, deep skillet, melt the butter in the oil.
2
Add the pancetta and cook over moderate heat, stirring frequently, until crisp and browned, about 7 minutes.
3
Using a slotted spoon, transfer the pancetta to a plate.
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
Add the cabbage, thyme and nutmeg and season with salt and pepper.
6
Cook, stirring occasionally, until the cabbage is very tender and just beginning to brown, about 20 minutes.
7
Stir in the mascarpone and keep warm.
8
Meanwhile, bring a large pot of salted water to a boil.
9
Add the pasta and cook until al dente; drain, reserving 1 cup of the cooking liquid.
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
Stir in the pancetta and serve right away.

186

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 3 tablespoons extra-virgin olive oil, 4 ounces thickly sliced pancetta, cut into thin strips, 1 large onion, thinly sliced, and more.

Yes, Spaghettini with Cabbage and Pancetta 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.

Spaghettini with Cabbage and Pancetta

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