Fettuccine Type of Pasta With Savoy Cabbage And Cream

It is only in recent years that I have developed a rather intense affection for caraway seeds (though I have always liked the flavor in a good pastrami on rye). My mother did not cook with caraway and, indeed, you would think this assertive spice would be out of place in an Italian pasta dish. On the other hand, it is not unlike fennel in its assertiveness, and so one evening I decided to go with a notion I had that caraway might pair nicely with braised cabbage and earthy whole wheat type of pasta. The result was even better than I had imagined, especially when I added diced pancetta and cream to the mix. INGREDIENTS • 1 tbsp extra virgin olive oil • 4 oz/115g pancetta, dicedrn• 1shallot finely choppedrn• 2 tbsp caraway seeds, lightly crushed (pressing on then with a small cast iron pan works well) • Freshly ground black papperrn• ½ head Savoy cabbage quartered through the stem end, cored, and finely shredded crosswisern• ½ cup/120ml homemade chicken broth or best quality low sodium, fat free commercial chicken brothrn• Kosher or fine sea salt (optional) • 1 cup/240ml heavy/double creamrn• 1 batch white whole wheat pasta dough (variation), cut into fettuccine type of pasta or • 1 lb/455g dried whole wheat/meal fettuccine or fusillirn• 1 cup/115g freshly grated parmesan cheese DIRECTIONS 1. Warm the olive oil in a large, deep frying pan or sauté pan over medium heat. Add the pancetta, stir to coat with the oil, and sauté for 5 to 7 minutes, or until it is sizzling and has begun to render its fat and become just a little crisp around the edges but is still mostly soft. Stir in the shallot, caraway seeds, and a generous grind of pepper. Saute for about 5 minutes, or until the shallot is translucent and has begun to soften.rn2. Add as much cabbage as will fit in the frying pan. Pour ¼ cup/60 ml of the chicken broth over the cabbage and cover. Let the cabbage cook for a few minutes, or until it has started to wilt.rn3. Use tongs to turn it in the frying pan. When the cabbage has wilted, add more cabbage and a splash more broth. Cover and let cook until wilted. Continue until you have added the last of the cabbage and broth. Cook, stirring from time to time, for about 15 minutes, or until the cabbage is just tender but still slightly crunchy.rn4. Taste and adjust the seasoning with salt, if you like. Stir in the cream, raise the heat to medium high, and bring to a boil. Reduce the heat to medium and simmer for no more than 10 minutes, or until the sauce is slightly thickened.rn5. While the sauce is cooking, bring a large pot of water to a rolling boil and salt generously. Add the pasta and stir to separate the noodles. If using fresh pasta, cover the pot until the water returns to a boil, then uncover and cook the pasta for 3 to 5 minutes, or until al dente. If using dried pasta, cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup/240 ml of the cooking water.rn6. Transfer the pasta to the frying pan and turn the heat to the lowest possible setting. Toss gently to combine the pasta and sauce thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to a warmed serving bowl or shallow individual bowls. Sprinkle a little of the parmesan cheese over the top and serve immediately. Pass the remaining cheese at the table.