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Penne Pasta with Pancetta, Cabbage, and Mozzarella

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Penne with Pancetta Cabbage and Mozzarella

Pancetta is often called Italian bacon. Unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, pepper, and fennel. It's then dried for a few months. Pancetta is also more flavorful than bacon when added to dishes.


1/4 cup olive oil 4 cups penne pasta, cooked until just underdone
10 strips of organic pancetta, cut into 1” strips 3 cups shredded green cabbage
1 large onion, diced 1 1/2 cups organic whole milk plain yogurt
2 cloves garlic, minced 1 cup shredded part skim mozzarella
2 teaspoons fresh thyme (and a little more for garnish) 1/2 cup fresh shredded parmesan (plus a tablespoon for garnish)
Salt and pepper 3/4 cup pine nuts


Heat oil in a sauté pan over medium heat. Add pancetta, onions, and garlic and cook until onions are tender, about 5 minutes. Add thyme. Stir in cooked pasta and cabbage. Cover and cook for 5 minutes. Remove from heat and fold in yogurt, mozzarella, and parmesan. Add salt and pepper to taste. Cook covered for 3-4 minutes.

Sprinkle a bit more thyme, parmesan, and pine nuts for garnish and serve. Makes 6 servings.

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