Fettucine with Savoy Cabbage, Pancetta, and Hazelnuts

Inspired by the simple, comforting dishes of northern Italy, this fettuccine combines sweet savoy cabbage, Re & Sons Pancetta, Parmesan and toasted hazelnuts.

Ingredients (serves 2)

200g fresh fettuccine
100g Re & Sons pancetta, sliced
¼ savoy cabbage, finely sliced
1 garlic clove, finely sliced
Parmesan
Toasted hazelnuts
Pasta water

Method

Gently render the pancetta in a large pan. Add the garlic and savoy cabbage, cooking until the cabbage is soft and sweet. Toss with the cooked fettuccine, adding a little pasta water to create a silky sauce. Finish with grated Parmesan and toasted hazelnuts.