INGREDIENTS

8 slices bacon cut in 1/2” pieces

1 small onion, finely chopped

1 small head cabbage, cored and sliced into short strips

1/2 cup chicken or vegetable stock

12 ounces pasta, such as farfalle

freshly grated pecorino Romano

sea salt and freshly ground pepper to taste

PREPARATION

Over medium low heat, fry the bacon in a large saute pan until rendered and golden on both sides. Add the onion to the pan and cook gently until translucent, about 10 minutes. Add the cabbage, turn up the heat to medium and continue frying to give it a bit of color, about 15 minutes. Add the stock, combine thoroughly, lower heat and cover, simmering till the cabbage is fork tender, about 25 minutes.

Cook the pasta till just al dente and strain well. Add to the cabbage mixture, turn up the heat to medium high and saute for about 5 minutes,, stirring frequently to combine.