Spaghetti with Savoy cabbage and pancetta

 Savoy cabbage: full of antioxidants, cancer preventing and anti-inflammatory properties.

Spaghetti with Savoy cabbage and pancetta  


Serves 4

300gm of pancetta cubes (or dry-cured bacon thinly sliced)

½ medium onion (finely chopped)

1 garlic clove (finely chopped)

½ red chilli (or as much as you can take!) (Finely chopped)

1 tbsp. olive oil

1 savoy cabbage (outer leaves removed, quartered, cored then thinly sliced)

2 tsp. dry mixed herbs

1 good handful of grated parmesan cheese

Salt and pepper to taste

500gm spaghetti


In a pan heat the oil up and gently fry the pancetta until golden. Add the onion, garlic and chilli and cook for another 2 minutes. Add the savoy cabbage, the herbs, give it a good stir, cover the pan with the lid and cook for about 4/5 minutes until the cabbage has softened stirring occasionally( you can help this process by adding a few tbsp. of water or stock and let it evaporate). You can do this while you cook the spaghetti in salted boiling water. When the cabbage is nice and soft, season with salt and pepper, drain the spaghetti and add them to the cabbage. Add the parmesan cheese and mix well, serve immediately.

If you are not counting the calories and would like to make it more into a sauce, try adding a couple of tbsp. of Mascarpone or any mild soft cheese into the cabbage, before adding the pasta and let it melt. Or make it crunchier by adding some pine nuts or walnuts.

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