Farfalle with Savoy cabbage, pancetta, thyme and mozzarella
10 rashers of pancetta or dry cured streaky bacon, thinly sliced.
Olive oil
1 clove garlic, finely chopped
1 good handful of thyme, leaves picked
1 large Savoy cabbage (outer leaves removed), quartered, cored and finely diced
1 handful of grated parmesan cheese
455g dried farfalle, the best you can get
Salt and pepper (ground black pepper)
extra virgin olive oil
200g buffalo mozzarella, cut into 1cm dice
2 handfuls of pine nuts, lightly toasted
Serves
4
Main ingredients
Pasta & Noodles, Pork, Vegetables
Recipe Type
Easy, Entertaining, Family Dinners, Pasta/Noodles, Quick Meals
Level of Difficulty
Easy