Pasta with cavolo nero and pancetta
21 Mar 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This dish is ready in 15 minutes so it's perfect for a lazy weekend lunch or midweek supper. You can use any type of pasta - even gluten-free versions.
Ingredients
- 300g of pasta
- 150g Cavolo nero cabbage
- 150g pancetta
- 1 Tbsp olive oil
- 2 cloves of garlic
- 1 red chilli
- 2 anchovies from a tin, chopped
- 3 Tbsp pine nuts
- Grated Parmesan cheese
Instructions
- Cook the pasta according to the instructions on the pack. Drain and cover.
- Meanwhile chop the garlic, chilli and thinly slice the cabbage leaves.
- Heat the oil in a frying pan and fry the pancetta until crisp and golden.
- Add the garlic, chilli, anchovies and pine nuts. Fry for about a minute, until the nuts are browned.
- Add the cabbage slices and a splash of water. Cook, covered, for 3-5 minute until the leaves arewilted.
- Add the pasta to the pan, season to taste, toss well.
- Serve warm with grated parmesan.
Tips
You can make this recipe with Savoy cabbage and/or streaky bacon too.© 2026 Copyright CookTogether
Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Pork
- Skill Levels: - Easy
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