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Cabbage & Bacon Pasta

By jeremytipper (GoodFood Community)
  • Rating: 4 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
An old Jamie Oliver recipe with a little adaptation


  • 350 grams of smoked bacon lardons
  • 1 clove of garlic, finely chopped
  • 1 good handful of thyme, leaves picked
  • 1 large Savoy cabbage (outer leaves removed) quartered, cored and finely sliced
  • 1/2 cup of white whine or vegetable stock
  • 1 handful of grated Parmesan cheese
  • 455gr/1 lb dried farfalle (or penne),
  • salt and freshly ground white pepper
  • extra virgin olive oil
  • 200gr / 7oz buffalo mozzarella, cut into 1cm / 1/2 inch dice
  • 2 handfuls of pine nuts, lighly toasted


  • STEP 1
    In a pan fry your lardons in a little olive oil until lightly golden. Add the garlic and thyme and soften.
  • STEP 2
    Add the Savoy cabbage and Parmesan with a little white wine (or vegetable stock), then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your pasta in salted boiling water until al dente.
  • STEP 3
    When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil.
  • STEP 4
    Toss the drained pasta into the cabbage and at the last minute mix in the mozzarella and toasted pine nuts. Serve immediately.
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    Rating: 4 out of 5.1 rating
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