Ingredients

• a small amount bows (pasta), cooked in salted water
• 8 slices pancetta or smoked (thin) bacon, cut into bite-size pieces
• a very small amount lard or oil
• a small amount (2 oz) chopped almonds
• 1/4 onion, finely sliced
• 3 dark green outer leaves of cabbage, sliced, stalk removed
• 1/4 inner cabbage, finely sliced, stalk removed
• 1 oz butter
• 4-5 oz cream cheese
• 2-3 oz Parmesan

Method

1. Cook a small amount of bows (pasta) in salted water.
2. Cut 8 slices of pancetta or smoked (thin) bacon into bite-size pieces and fry in a very small amount of lard or oil until crisp.
3. Add a small amount (2 oz) of chopped almonds and 1/4 finely sliced onion. Stir constantly while frying lightly.
4. Slice 3 dark green outer leaves of cabbage (after removing stalk) and add to the fry pan — still frying.
5. Then use 1/4 inner cabbage, finely sliced after removing stalk. Add to fry pan — still frying. Cover.
6. Then add 1 oz butter and 4-5 oz cream cheese and 2-3 oz Parmesan.
7. Drain pasta, reserving some liquid. Add a small amount of the liquid to the cabbage mix and stir vigorously.
8. Sprinkle with Parmesan and serve.