Creamy Leek & Savoy Cabbage & Pancetta Pasta

Method

1. Bring a large pot of water to a boil and season generously with salt. Add the bucatini and cook until al dente (Approx 9-10 minutes).
2. Place a large frying pan over a medium high heat and add the oil and pancetta, cook for 5 minutes until crispy, toss in the oil to evenly brown.
3. Add the leeks, season and cook for 5 minutes before adding the garlic, thyme and savoy. Cook until the cabbage is just tender.
4. Pour in the cream and bring to a steady simmer and allow to cook until reduced by half. Check the seasoning before adding the cooked pasta and half the cheese along with a little of the pasta water. Stir through until the pasta is completely coated in the sauce.
5. Serve immediately with plenty more parmesan cheese and a generous grind of black pepper.

• Recipes
• Autumn
• Winter
• Main Meals

Ingredients

• US
• METRIC