Spaghetti with Bacon and Cabbage

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

• 2 tablespoons olive oil
• 1/3 pound meaty bacon, cut into short matchsticks
• 1 small head Savoy cabbage, quartered, cored and shredded
• 1 small onion, halved and thinly sliced
• 4 cloves garlic, thinly sliced
• 2 tablespoons sage leaves, thinly sliced
• 2 tablespoons thyme, chopped
• 1 pound farro or semolina spaghetti
• 2 tablespoons butter
• Salt and pepper
• Freshly grated Parmigiano-Reggiano cheese
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Preparation

Bring a large pot of water to a boil for spaghetti.

Heat a large skillet over medium-high heat with olive oil. Add bacon and crisp; remove. Add cabbage and onion, and toss to lightly brown at edges, 3-5 minutes. Add garlic, sage and thyme; reduce heat to keep warm. Add bacon back to pan.

Salt boiling water and cook pasta to al dente. Add a cup of starchy cooking water to the cabbage, drain pasta and toss with butter and cabbage. Adjust salt and pepper to your taste. Top with grated cheese and serve.