Reginetti With Savoy Cabbage And Pancetta
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tsps
Thyme Leaves (fresh)Directions:
1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center)
2
Drain pasta, reserving 1 1/2 cups pasta cooking liquid
3
Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes
4
Drain on paper towels
5
Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes
6
Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes
7
Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt
8
Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes
9
Add Parmesan, pasta, and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes
10
Add pancetta and toss to combine; taste and season with salt and pepper
11
Serve topped with poppy seeds
12
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center)
13
Drain pasta, reserving 1 1/2 cups pasta cooking liquid
14
Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes
15
Drain on paper towels
16
Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes
17
Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes
18
Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt
19
Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes
20
Add Parmesan, pasta, and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes
21
Add pancetta and toss to combine; taste and season with salt and pepper
22
Serve topped with poppy seeds