Ingredients
- 1 box fettuccine
- Salt
- 3 tablespoons butter or 1 stick if no bacon
- 1/4 pound cubed prosciutto or pancetta or bacon
- small head of cabbage
- 2 cloves garlic, finely chopped
- 3 to 4 sprigs fresh sage, thinly sliced
- 1/2 cup grated Parmigiano-Reggiano, a few handfuls
- maybe 2 potatoes, diced 1/2"
1. Bring large pot of water to boil
Add potatos & cook 7 min
Add pasta & cook 2 min.
Add cabbage and cook 5 min
2. Melt 1 stick butter in giant skillet over M. Add garlic & sage. Cook 3-4 min 2 ladles of starchy water and pepper
3. Drain pasta pot and add to butter. Toss & add cheese. Salt to taste
SECOND VERSION
1. Melt butter in big skillet. Add pancetta and cook 3-4 min. Add sage
2. Boil pasta in big pot
3. Cook cabbage in skillet until tender. Add garlic & maybe scallions
4. Add starchy water & pasta to cabbage. Toss & add cheese. Salt to taste.
