Farfalle with Savoy cabbage, pancetta, thyme & mozzarella
Not Too Tricky
serves 6
About the recipe
Ingredients
10 rashers of pancetta or dry-cured smoked streaky bacon, thinly sliced
olive oil
1 clove of garlic, peeled and finely chopped
1 good handful of fresh thyme, leaves picked
1 large Savoy cabbage (outer leaves removed), quartered, cored and finely sliced
1 handful of freshly grated Parmesan cheese
450g dried farfalle
extra virgin olive oil
2 handfuls of pine nuts, lightly toasted
200g buffalo mozzarella, cut into 1cm dice
Method
Find the recipe!
For the full recipe, head to page 133 of The Return of the Naked Chef.
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