Crispy Pancetta & Caramelised Cabbage Orecchiette

1. Place a large pan of salted water on to boil. Slice the cabbage in half horizontally and insert a ‘v’ shaped cut at the base of the leaves. Remove the root fom the leaves. Finely shred the leaves from half the cabbage.

2. Peel, crush or grate the garlic cloves. Slice the chilli in half lengthways. Scoop out the white pith and seeds, for less heat. Finely slice.

3. Set a large frying pan over a medium heat and add ½ tbsp olive oil. Add the cubed pancetta. Fry for 4-5 mins till the fat has rendered and the pancetta is lightly golden. Add the shredded cabbage leaves to the pancetta and fry for 2 mins till the leaves begin to soften and start to become glossy. Tip in the crushed garlic and chilli and fry for 7 mins till fragrant.

4. When the water is boiling, tip in the pasta. Simmer for 10 mins till the pasta is nearly cooked but is still a little chalky.

5. While the pasta cooks, add the shredded cabbage to the pancetta. Fry for 8 mins till the cabbage has softened slightly and starts to look glossy. Add the garlic and chilli and fry for 3-5 mins, stirring regularly, till the cabbage is lightly browned and the pan is aromatic.

6. When the pasta is ready, scoop a mugful of water out of the pan (use a ladle or mind your fingers). Drain the pasta, then stir it through the cabbage and pancetta. Toss well to mix.

7. Remove the pan from the heat. Sprinkle over the Parmesan cheese. Drizzle over 1 tbsp olive oil. Toss well, trickling in a little of the pasta water if it seems too dry. It should be glossy looking.

8. Season with a good pinch of black pepper. Divide between 4 plates and serve straight away.

9. Reduce food waste
The remaining cabbage half will keep in the fridge for up to 1 week. Shred it and use it in stir-fries or turn it into a slaw with grated carrots, apples, chopped spring onions and a light salad dressing.