Pasta with Savoy Cabbage and Pancetta...

Pasta with savoy cabbage

serves 4

2 tablespoons olive oil

4 slices pancetta, cubed

2 shallots, finely chopped

1 garlic clove, finely chopped

1 cup mushrooms, thinly sliced

1/2 head savoy cabbage, thinly sliced

1 cup vegetable stock

salt

pepper

8 oz pasta, cooked in salted water and drained

1/2 cup grated pecorino

Heat the oil in a saucepan.

Saute pancetta, shallots, garlic and mushrooms until the onion becomes soft.

Add cabbage, saute until it gets soft.

Add stock and simmer until half of the liquid is gone.

Taste with salt and pepper.

Serve over freshly cooked pasta.

Sprinkle with pecorino and serve.