Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella Recipe

Italian bacon, or pancetta, flavors this authentic pasta dish.

Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella Recipe

How To Make Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella

An easy and simple farfalle pasta dish of well-rounded flavors with richness and depth. A wonderful blend of textures with tender savoy cabbage, pine nuts, and perfectly cooked bow tie pasta, with an Italian salt-cured bacon to elevate the whole dish.

Prep: 25 mins
Cook: 40 mins
Total: 1 hr 5 mins


  • 10 strips pancetta, or lean bacon, thinly sliced
  • olive oil
  • 1 clove garlic, finely chopped
  • 1 handful thyme, leaves picked from the stem
  • 1/2 large Savoy cabbage, outer leaves removed, quartered, cored, and finely sliced Handful grated Parmesan cheese
  • 1 pound dried farfalle
  • salt
  • fresh ground black pepper
  • Extra-virgin olive oil
  • 7 ounces fresh buffalo mozzarella, cut into 1/2-inch dice
  • 2 handfuls pine nuts, lightly toasted


  1. In a pan fry off pancetta in a little olive oil until lightly golden.
  2. Add garlic and thyme and cook until softened.
  3. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan.
  4. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra-virgin olive oil.
  5. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts.
  6. Serve immediately.


  • Sugar: 7g
  • :
  • Calcium: 1190mg
  • Calories: 618kcal
  • Carbohydrates: 96g
  • Cholesterol: 39mg
  • Fat: 14g
  • Fiber: 9g
  • Iron: 2mg
  • Potassium: 677mg
  • Protein: 28g
  • Saturated Fat: 7g
  • Sodium: 274mg
  • Vitamin A: 3164IU
  • Vitamin C: 53mg
Nutrition Disclaimer
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