Spaghetti with Pancetta, Sage and Cabbage

By sarah_carroll

Ingredients

• 400 g spaghetti
• 12 slices pancetta, torn
• 60 g utter, chopped
• 2 cloves garlic, finel chopped
• 1 eschalot, finely chopped
• 1/4 sage leaves,
• 1 T finely grated lemon zest
• 300 g white cabbage, shredded
• Finely grated pecorino, to serve

Preparation

Step 1

Cook pasta, Drain and return to saucepan.
Meanwhile, heat a large frying pan over high heat. Cook pancetta, striing, for 3 minutes or until crisp. Set aside.
Add butter, garlic easchalot, sage and zest, and cook, stirring for 1 minute until sage is crisp. Add cabbage and stir for 2 minutes or until cabbage is soft.
Add cabbage mixture and pancetta to pasta and toss to combine. Top with cheese and serve.