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"This dish is a riff on a classic Italian preparation made with buckwheat pasta," Rach says. "Use fettuccine, tagliatelle or linguine, whole wheat or farro. For a vegetarian preparation, remove the pork from the recipe and simply begin with the potatoes in the method."
Heat a large pot of water for pasta to a boil.
Heat a deep skillet or round bottom Dutch oven over medium heat with EVOO, 2 turns of pan, add bacon or pancetta and render 2 to 3 minutes to lightly crisp, then remove to paper towel-lined plate. Drain excess fat if you like, but reserve a collective 2 tablespoons of drippings and EVOO in pan, melt butter into that and add potatoes, salt and pepper, and lightly brown in a single layer, covered, for 2 minutes, flip or turn and cook a minute or 2 more. Add shallots or onions, garlic, and sage, then stir a minute more, add cabbage, nutmeg and white pepper, and cook, covered, 5 to 6 minutes, stirring occasionally. Remove lid, add wine or lemon and reduce heat to low.
Add salt to pasta water and cook pasta or farro 1 to 2 minutes less than package directions, reserve ½ cup water, drain and toss with Parm cheese, potatoes, cabbage and reserved bacon or pancetta. Serve in shallow bowls topped with blue cheese or gorgonzola or blue cheese crumbles and nuts, if using.