This is one of my absolute favorite easy and quick recipes that has amazing flavor!
10 rashers of pancetta or dry-cured streaky bacon, thinly sliced
1 clove of garlic, finely chopped
1 good handful of thyme, leaves picked
1 large savoy cabbage (outer leaves removed), quartered, cored and finely sliced
1 handful of grated parmesan cheese
2 cups dried farfalle, the best you can get
salt and freshly ground black pepper
extra virgin olive oil
1 cup buffalo mozzarella, cut into 1/2 inch dice
2 handfulls of pine nuts, lightly toasted
In a pan fry your pancetta in a little olive oil until lightly golden. Add the garlic and thyme and soften. Add the savoy cabbage and parmesan, then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in the mozzarella and pine nuts.
*Courtesy of: Jamie Oliver’s The Return of the Naked Chef