Serves 4
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  1. Melt 30g of the butter in a large pan over a medium-high heat and cook the pancetta for 3-4 minutes until golden and crisp. Add the onions, oregano and paprika, season with salt and pepper and cook for two minutes.
  2. Add 30g more butter along with the cabbage and some salt and pepper. Cover with a lid, turn the heat to low and cook for 10-12 minutes
  3. Meanwhile, bring a large pan of salted water to a boil and cook the pasta according to package instructions. Drain well.
  4. Once cabbage is tender, remove the lid and stir in the drained pasta.
  5.  Add the remaining 30g butter and heat through for 2-3 minutes. Add plenty of black pepper and serve immediately.

Test Kitchen Tip: Use leftover boiled bacon instead of the pancetta, if preferred; simply add it with the cabbage instead of frying it before the onions.

Nutrition Facts

Per serving: 473kcals, 26.3g fat (14.1g saturated), 46.7g carbs (8.6g sugars), 15.2g protein, 5.3g fibre, 0.567g sodium