Farfalle With Savoy Cabbage, Pancetta, Thyme And Mozzarella Recipe
🕒 Cook Time: 40 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour 10 minutes
🥘 Recipe Category: One Dish Meal
🔍 Keywords: Lunch/Snacks, Pork, Vegetable, Meat, European, Spring, Summer, Winter, Weeknight, Stove Top, < 4 Hours, Easy
🍽️ Recipe Servings: 4
Description:
Indulge in the delightful fusion of flavors with this Farfalle With Savoy Cabbage, Pancetta, Thyme, and Mozzarella dish. It’s a tantalizing blend of savory pancetta, fragrant thyme, tender Savoy cabbage, creamy mozzarella, and crunchy pine nuts, all tossed together with al dente farfalle pasta. This recipe promises a burst of Italian-inspired goodness in every bite, making it perfect for any occasion, whether it’s a cozy weeknight dinner or a casual gathering with friends and family.
Ingredients:
- 10 slices of pancetta
- Olive oil
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves
- 1/2 head of Savoy cabbage, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1 pound farfalle pasta
- 1 buffalo mozzarella ball, torn into pieces
- 1/2 cup pine nuts
- Salt and pepper, to taste
- Peppery extra virgin olive oil, for seasoning
Instructions:
| Step | Instructions |
|---|---|
| 1 | In a large pan, heat a drizzle of olive oil over medium heat. Add the pancetta slices and fry until they are lightly golden and crisp, about 5-7 minutes. |
| 2 | Add the minced garlic and fresh thyme leaves to the pan with the pancetta, stirring them in to infuse their flavors into the rendered fat. Cook for another 1-2 minutes until the garlic is fragrant and softened. |
| 3 | Incorporate the thinly sliced Savoy cabbage into the pan, along with the grated Parmesan cheese. Stir everything together until the cabbage is evenly coated in the flavorful mixture. Cover the pan with a lid and allow the cabbage to cook down for about 15 minutes, stirring occasionally to prevent sticking. |
| 4 | Meanwhile, bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until it is al dente, usually about 10-12 minutes. |
| 5 | Once the Savoy cabbage is tender and caramelized, season it generously with salt and pepper. Drizzle some peppery extra virgin olive oil over the cabbage and toss to combine, allowing the flavors to meld together beautifully. |
| 6 | Drain the cooked farfalle pasta, reserving a small amount of the cooking water. Add the drained pasta directly into the pan with the cabbage mixture, tossing everything together gently to ensure that the pasta is well-coated in the savory sauce. If needed, add a splash of the reserved pasta water to loosen the sauce. |
| 7 | Just before serving, scatter torn pieces of buffalo mozzarella over the top of the pasta and sprinkle with pine nuts for a delightful crunch. Toss everything together once more to distribute the cheese and nuts evenly throughout the dish. |
| 8 | Serve the Farfalle With Savoy Cabbage, Pancetta, Thyme, and Mozzarella immediately, allowing everyone to enjoy the irresistible combination of flavors and textures while it’s still piping hot. Bon appétit! |
Nutritional Information (per serving):
- Calories: 650.5
- Fat: 18g
- Saturated Fat: 9.9g
- Cholesterol: 55.8mg
- Sodium: 552.7mg
- Carbohydrates: 87.7g
- Fiber: 4g
- Sugar: 2.7g
- Protein: 32.4g
Recipe Notes:
- Feel free to adjust the quantities of pancetta, garlic, thyme, and Parmesan cheese to suit your taste preferences.
- For a vegetarian version of this dish, you can omit the pancetta and use vegetable broth instead of water when cooking the pasta for added flavor.
- Serve this pasta dish with a simple green salad or crusty bread on the side for a complete meal.
