« pedro ximenez “zabaglione” | Main | roasted vegetables with semolina gnocchi »

pancetta, savoy and mozzarella linguine 

three savoy cabbages... what’s a gal to do?


thankfully a friend of mine had one particularly lovely suggestion – add pancetta, pinenuts, pasta and, very excitingly, melting mozzarella. what a fab idea!


this recipe works really well – a hint of austerity and health from the cabbage (packed full of flavour as a result of it being savoy), mouth-watering moments courtesy of the pancetta and parmesan plus a rich soothing comfort and indulgence factor thanks to the soft, melting, oozing mozzarella. it’s quick and easy to pull together too.


the only downer is that it only uses ½ a cabbage...


i’m sharing this recipe with ben from what’s cooking, this week’s presto pasta nights host.


pancetta, savoy and mozzarella linguine (serves 2)

linguine or spaghetti for two

1 teaspoon olive oil

40-60g pancetta cubes or chopped rashers

2 cloves garlic, finely sliced

1 teaspoon fresh thyme leaves

½ teaspoon chilli flakes

½ savoy cabbage, finely sliced

1 tablespoon toasted pine nuts

1 ball of mozzarella, torn into c1cm small pieces

1 tablespoon grated parmesan plus extra for serving


cook your pasta.


heat the olive oil and fry the pancetta, garlic, thyme and chilli flakes until the pancetta starts to brown. add the cabbage and a tablespoon of water, cover, lower the heat and cook for 5 minutes, stirring occasionally. when the cabbage is almost cooked add the cooked pasta, pine nuts, mozzarella and parmesan. mix together, season and serve with extra parmesan.

Reader Comments (6)

I am definitely drooling over this one. Thanks for sharing with Presto Pasta Nights and perhaps the other half of the cabbage can wait for next week and a second helping. ;-)
March 12, 2009 | Unregistered CommenterRuth
For another half a Savoy cabbage: Pasta with Savoy cabbage, shallots and caraway seeds, from Sophie Grigson's Eat your Greens http://www.librarything.com/work/678561
No cheese with this one.

25 g butter
2 shallots
2 cloves garlic
1 teaspoon caraway seeds
6 leaves Savoy cabbage, finely shredded
225 g tagliatelle

Melt butter.
Add shallots, garlic, caraway seeds.
Cook for 5 minutes.
Add paprika and cabbage.
Cook until cabbage has wilted, about 5 more minutes.
Cook pasta, toss with cabbage.
March 12, 2009 | Unregistered Commenteresther
We all have to thank your friend for the delicious idea. It looks terrific! Thanks for participating this week in PPN.
March 13, 2009 | Unregistered CommenterBen
thanks esther, that sounds really intriguing, and as i can't really imagine what it'll taste like i'll have to try it! i don't think i've used caraway seeds seeds before so that'll be good to try as well.

ben, ruth - i'm glad you like it. and ruth, i have to confess, i picked up another ball of mozzarella in my shopping this week...
March 14, 2009 | Registered Commenterabby
Great recipe. Cooked it last night using leftover pancetta and mozarella. Substituted savoy cabbage with a head of Pak Choi! All worked out brilliantly.
October 16, 2009 | Unregistered Commenterdave
ooh, good substitution dave. i might be revisiting this recipe v soon as i have a fridge full of cavolo nero.
October 16, 2009 | Registered Commenterabby

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.