Creamy Leek & Savoy Cabbage & Pancetta Pasta | DonalSkehan.com
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Creamy Leek & Savoy Cabbage & Pancetta Pasta

December 10

Somewhere between a creamy carbonara pasta and the Irish classic, bacon & cabbage, you’ll find this luscious bowl of mid week comfort. Use the best quality ingredients you can find to make this dish shine.

  • serves Serves 4
  • time 25 mins


  1. 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. 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. 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. 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. 5. Serve immediately with plenty more parmesan cheese and a generous grind of black pepper.

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400g bucatini

1 tbsp olive oil

150g best quality pancetta or smoked streaky bacon thickly cut

50g butter

2 small leeks, cleaned and finely sliced

2 cloves of garlic, finely sliced

A few sprigs thyme, leaves picked

1/4 head savoy cabbage, in 2cm slices

250ml double cream

50g Parmesan cheese, finely grated