Ingredients
  • 2 tablespoons olive oil
  • 1/3 pound meaty bacon, cut into short matchsticks
  • 1 small head Savoy cabbage, quartered, cored and shredded
  • 1 small onion, halved and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons sage leaves, thinly sliced
  • 2 tablespoons thyme, chopped
  • 1 pound farro or semolina spaghetti
  • 2 tablespoons butter
  • Salt and pepper
  • Freshly grated Parmigiano-Reggiano cheese
Preparation

Bring a large pot of water to a boil for spaghetti.
 
Heat a large skillet over medium-high heat with olive oil. Add bacon and crisp; remove.  Add cabbage and onion, and toss to lightly brown at edges, 3-5 minutes. Add garlic, sage and thyme; reduce heat to keep warm. Add bacon back to pan.

 
Salt boiling water and cook pasta to al dente. Add a cup of starchy cooking water to the cabbage, drain pasta and toss with butter and cabbage. Adjust salt and pepper to your taste. Top with grated cheese and serve.