Cabbage with pancetta and Calabrian chile [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 362) by Joshua McFadden and Martha Holmberg

Ingredients

pecorino Romano cheese
spaghetti pasta
Show all ingredients...
Serves : 2
EYB Comments

Can substitute tagliatelle or pappardelle for spaghetti.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute tagliatelle or pappardelle for spaghetti.
jennifer_vszvd1 on February 17, 2026

This recipe has a lot of potential, but I thought the ratios were a bit off. Next time, I would double everything except the pasta, Parmesan, and butter. Serving size is generous, so this would probably yield 3-4 servings.
bernalgirl on January 21, 2026

Delicious, filled with pantry ingredients, and so easy! I followed the directions for the most part, but rendered the pancetta (more than called for because it needed using) starting in a cold pan and adding 1/3 cup slivered shallots as I was a bit short on cabbage. The squeeze of lemon is a must! I doubled this recipe to serve four and everyone devoured it.
SheilaS on January 17, 2026

I made this with thinly sliced Brussels sprouts instead of cabbage as I had them on hand and used 2 oz pasta/serving as I usually do. I was very pleased with the result and will certainly try it again with cabbage.
pockems on January 12, 2026

Has surprising depth of flavor - really caramelizing the cabbage is key. Maybe I just really like calabrian chiles.
patioweather on January 12, 2026

I subbed a combo of cherry peppers and red pepper flakes for the chiles.
Katie on December 16, 2025

I would add more Calabrian chile next time or substitute mama lil’s
nicolepellegrini on November 10, 2025

So this was another recipe in this book that felt like an elevated version of a comfort classic. In this case I was reminded of a Polish "kapusta" that my grandmother would make with cabbage, pasta and cheese. Here it was tasty and filling, maybe not really all that different from the tried and true version (save the chiles, where I'm used to using cayenne pepper for our family dish.)