- 8
Ingredients
- 1/4 cup unsalted butter
- 1/2 lb. thinly sliced pancetta, diced
- 2 large onions, sliced 1/4 inch thick
- 1 med. head cabbage, cored and sliced 1/2 inch thick
- 1 cup carrots, cut in 1/4 inch julienne
- 1 Tbs. chopped fresh Thyme
- 1 tsp. kosher salt
- 2 tsps. ground black pepper
- 8 ounces wide egg noodles
- 3 Tbs. minced garlic
- 3 Tbs. capers, rinsed and drained
- 1 cup green peas
- 1/4 cup white wine
- 1 Tbs. lemon juice
- 2 Tbs. chopped parsley
Preparation
Step 1
1. Bring large pot water to a boil for the noodles.
2. In a large Dutch oven, melt one tablespoon of the butter over med. heat and add the pancetta. Cook, stirring until crisp, 12-14 mins. Remove the pancetta to a paper towel lined plate to drain. Reserve.
3. Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 Tbs. of the pancetta fat and melt the remaining 3 Tbs. butter in the pot.
4. Add the onions, cabbage, carrots, and thyme. Season with 1 tsp. salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 mins. Uncover and simmer until the cabbage is very tender, about 10 more minutes.
5. While cabbage cooks, cook the noodles according to package.
6. Increase heat to high and cook, stirring until the cabbage and onions are golden, 10-12 minutes. Add in the garlic and capers and cook for 1 min. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in 3/4s of the pancetta, combine well and remove from heat.
7. Drain noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and remaining pepper. Serve immediately.