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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. pancetta
- 1 head cabbage (I used half a green cabbage and half a purple cabbage)
- 8 oz. orecchiette pasta
- 1/2 cup Parmigiano Reggiano (grated, plus extra for garnish)
- pasta water (Reserved)
- 1/4 cup olive oil (divided)
- chopped parsley (for garnish, optional)
- 6 oz. pancetta
- 1 head cabbage
- 8 oz. orecchiette pasta
- 1/2 cup Parmigiano Reggiano (grated, plus extra for garnish)
- pasta water (Reserved)
- 1/4 cup olive oil (divided)
- chopped parsley (for garnish optional)
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