Spring cabbage & pancetta

    June 27, 2016


    375 g (12oz) fusilli


    100 g (31⁄2oz) rashers of pancetta, diced (or use ready prepared)

    2-3 tbsp Olive oil

    Half a spring cabbage

    100 ml (31⁄2fl oz) dry white wine

    salt and pepper


    1Cook the pasta in a large pan of boiling salted water.

    2While the pasta is cooking, set a deep non-stick frying pan over a medium heat.

    3Add the diced pancetta with the olive oil and fry until it starts to caramelise, stirring and shaking the pan from time to time.

    4Using a large sharp knife, slice the cabbage as thinly as possible and add to the pan.

    5Pour in the wine and turn up the heat.

    6Cook until the liquid has almost disappeared – about 5–6 minutes.

    7Drain the cooked pasta and add to the cabbage.

    8Season with salt and pepper and serve.


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