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Spaghetti with Bacon and Cabbage


  • 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


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.