Reginetti with Savoy Cabbage and Pancetta
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This reginetti with savoy cabbage and pancetta is a wonderfully textured pasta dish that offers a sophisticated balance of salty, nutty, and earthy notes. Using the wide, ruffled ribbons of reginetti allows the glossy butter and Parmesan sauce to cling to every bite, while the savoy cabbage provides a satisfying crunch and a deep savoury flavour when charred in the pan.
As a high-protein meal, this recipe is as nourishing as it is comforting, making it an excellent choice for a midweek dinner. The addition of poppy seeds at the end provides a subtle crunch and visual contrast against the vibrant emerald cabbage and golden pancetta. Serve this homemade favourite with an extra grating of Parmesan for a truly indulgent finish.
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Ingredients for Reginetti with Savoy Cabbage and Pancetta
350g reginetti or other short pasta
Kosher salt
2 tablespoons olive oil
170g thinly sliced pancetta (Italian bacon)
1 small head of savoy cabbage, tough ribs removed, leaves torn
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 teaspoons fresh thyme leaves
15g Parmesan, finely grated (about 70g )
Freshly ground black pepper
Poppy seeds (for serving)
How to make Reginetti with Savoy Cabbage and Pancetta
Back to contentsCook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the centre). Drain pasta, reserving 350ml pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes. Drain on paper towels.
Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes. Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes. Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt. Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes. Add Parmesan, pasta, and 240ml pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes. Add pancetta and toss to combine; taste and season with salt and pepper. Serve topped with poppy seeds.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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