Pasta with Cabbage, Potatoes and Pancetta

Method

1. Cut two thick slices of pancetta into strips. Add a little olive oil to a pan and cook the pancetta over medium heat until crispy.
2. While pancetta cooks, prepare the cabbage: discard the tough outer leaves, take about 4 inner leaves, wash them, remove the central rib, and cut into thin strips.
3. Remove the pan from the heat (the pancetta and oil remain in the pan) and add the cabbage strips. Set aside.
4. Peel and cut potatoes into very small cubes (about 1 cm) so they cook quickly.
5. Bring a pot of salted water to a boil. Add the potato cubes, then immediately add the pasta (such as fusilli). Cook according to pasta package instructions (about 10 minutes).
6. Return the pan with the cabbage to medium heat. Add a pinch of salt and cook, stirring, until the cabbage is tender but still retaining some texture.
7. When the pasta and potatoes are al dente, drain them, reserving some pasta water. Add the pasta and potatoes to the pan with the cabbage. Add a splash of pasta water and toss well to combine.
8. Add the cooked pancetta back to the pan and mix.
9. Serve immediately with grated Parmigiano Reggiano and freshly ground black pepper to taste.