pancetta, savoy and mozzarella linguine

three savoy cabbages... what’s a gal to do?

thankfully a friend of mine had one particularly lovely suggestion – add pancetta, pinenuts, pasta and, very excitingly, melting mozzarella. what a fab idea!

this recipe works really well – a hint of austerity and health from the cabbage (packed full of flavour as a result of it being savoy), mouth-watering moments courtesy of the pancetta and parmesan plus a rich soothing comfort and indulgence factor thanks to the soft, melting, oozing mozzarella. it’s quick and easy to pull together too.

the only downer is that it only uses ½ a cabbage...

i’m sharing this recipe with ben from what’s cooking, this week’s presto pasta nights host.

pancetta, savoy and mozzarella linguine (serves 2)

linguine or spaghetti for two

1 teaspoon olive oil

40-60g pancetta cubes or chopped rashers

2 cloves garlic, finely sliced

1 teaspoon fresh thyme leaves

½ teaspoon chilli flakes

½ savoy cabbage, finely sliced

1 tablespoon toasted pine nuts

1 ball of mozzarella, torn into c1cm small pieces

1 tablespoon grated parmesan plus extra for serving

cook your pasta.

heat the olive oil and fry the pancetta, garlic, thyme and chilli flakes until the pancetta starts to brown. add the cabbage and a tablespoon of water, cover, lower the heat and cook for 5 minutes, stirring occasionally. when the cabbage is almost cooked add the cooked pasta, pine nuts, mozzarella and parmesan. mix together, season and serve with extra parmesan.