Name: Reginetti with Savoy Cabbage and Pancetta
Yield: 4 Servings
Ingredients: 12 ounces reginetti or other short pasta; Kosher salt; 2 tablespoons olive oil; 6 ounces thinly sliced pancetta (Italian bacon); 1 small head of savoy cabbage, tough ribs removed, leaves torn; ¼ cup (½ stick) unsalted butter, cut into pieces; 2 teaspoons fresh thyme leaves; ½ ounces Parmesan, finely grated (about ½ cup); Freshly ground black pepper; Poppy seeds (for serving)

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Marcus Nilsson

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

Recipe notes