POLISH BACON AND CABBAGE PASTA

• porce: 4

Ingredience

90g butter

60g pancetta or streaky bacon, chopped

2 small onions, chopped

½ tsp dried oregano

½ tsp smoked paprika

Salt and black pepper

700g green cabbage, cored and chopped

170g fresh egg tagliatelle or pappardelle

Pokyny

1 Melt 30g of the butter in a large pan over a mediumhigh heat and cook the pancetta for 3-4 minutes until golden and crisp. Add the onions, oregano and paprika, season with salt and pepper and cook for two minutes.

2 Add 30g rnore butter along with the cabbage and some salt and pepper. Cover with a lid. tum the heat to low and cook for 10-12 minutes.

3 Meanwhile, bring a large pan of salted water to a boil and cook the pasta according to package instructions. Drain well.

4 Once cabbage is tender. remove the lid and stir in the drained pasta.

5 Add the remaining 30g butter and heat through for 2-3 minutes. Add plenty of salt and pepper and serve immediately