- 1/4 cup extra-virgin olive oil
- 1/4 pound thinly sliced pancetta
- 3 tablespoons pine nuts
- 2 teaspoons chopped thyme leaves
- 1 garlic clove, minced
- 1 head of Savoy cabbage (about 1 3/4 pounds)—tough outer leaves discarded,
cabbage quartered, cored and cut crosswise into 1/2-inch ribbons
- Salt and freshly ground pepper
- 1/2 cup water
- 1/4 cup freshly grated Parmesan cheese
- 1 pound farfalle
- 7 ounces fresh mozzarella, preferably buffalo, cut into 1/2-inch dice
Heat 1 tablespoon of the olive oil in a large, deep nonstick skillet. Add the pancetta and cook over moderate heat, turning once, until golden, about 5 minutes. Transfer the pancetta to a cutting board and coarsely chop. Strain the fat through a fine sieve; wipe out the skillet and pour the fat back in.
Add the pine nuts to the skillet and cook over moderate heat, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer the nuts to a plate. Add the thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Add the cabbage and toss to coat with fat. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add the water and Parmesan, cover and cook until the cabbage is tender, about 10 minutes.
Meanwhile, cook the farfalle in boiling salted water until al dente. Drain the pasta and shake dry, then return it to the pot. Add the cabbage, mozzarella, pancetta, pine nuts and the remaining 3 tablespoons of olive oil and toss until the cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve.