Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1/3 pound meaty bacon
  • cut into short matchsticks
  • 1 small head Savoy cabbage
  • quartered
  • cored and shredded
  • 1 small onion
  • halved and thinly sliced
  • 4 cloves garlic
  • thinly sliced
  • 2 tablespoons sage leaves
  • thinly sliced
  • 2 tablespoons thyme
  • chopped
  • 1 pound farro or semolina spaghetti
  • 2 tablespoons butter
  • Salt and pepper
  • Freshly grated Parmigiano-Reggiano cheese

Instruction

  • Bring a large pot of water to a boil for spaghetti
  • Heat a large skillet over medium-high heat with olive oil
  • Add bacon and crisp; remove
  • Add cabbage and onion, and toss to lightly brown at edges, 3-5 minutes
  • Add garlic, sage and thyme; reduce heat to keep warm
  • Add bacon back to pan
  • Salt boiling water and cook pasta to al dente
  • Add a cup of starchy cooking water to the cabbage, drain pasta and toss with butter and cabbage
  • Adjust salt and pepper to your taste
  • Top with grated cheese and serve