Adapted from Grouprecipes.com
2 tablespoons olive oil
5 ounces pancetta, thickly cut and dice, or bacon
1 dried thai chile pepper, crushed, or 1/2 teaspoon of red pepper flakes, or more to taste
1 clove garlic
1 head green cabbage, stalk removed and then thinly sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
3 tablespoons Parmaggiano-Reggiano cheese, freshly grated, or more to taste
In a large dutch oven add olive oil over medium low heat. Add the pancetta, chile and garlic and sauté until it is golden brown. The garlic will brown first – when it is browned remove it.
When the pancetta is browned add the cabbage, pepper and half the salt. Turn over a few times and cover. Stir every 5- 10 minutes until cabbage is browned.
Cook and drain the pasta. Taste the cabbage for seasoning and melt in the butter and Parmesan. Toss with the pasta and serve.