Jamie Oliver Savoy Cabbage Pasta

Right, so I wasn’t expecting much when I grabbed that wrinkled head of Savoy cabbage sitting lonely in the crisper drawer. It was a Tuesday. Maybe Wednesday? Midweek, anyway—one of those evenings where cooking feels like effort but eating something decent feels like survival. Jamie Oliver Savoy Cabbage Pasta caught my eye, and, well, here we are.

Crisp-edged pancetta, soft bite of cabbage, mozzarella doing its usual creamy magic. It’s rich but not ridiculous. Familiar but somehow still surprising. It warms your chest. I made it for two, and we ate the whole thing. No shame. (inspired by Jamie Oliver)

Ingredients You’ll Need

For the main dish:

• 1 pound farfalle pasta (yes, the bowties)
• 1/4 cup olive oil (extra virgin, but don’t stress)
• 1/4 pound pancetta, sliced thin
• 3 tablespoons pine nuts (don’t skip these—seriously)
• 2 teaspoons fresh thyme, chopped
• 1 clove garlic, minced
• 1 head Savoy cabbage (about 1 3/4 lbs), outer leaves off, cored, sliced into half-inch ribbons
• Salt and cracked black pepper
• 1/2 cup water
• 1/4 cup Parmesan, grated fresh
• 7 ounces fresh mozzarella, chopped small (buffalo if you can find it)

How I Made This Jamie Oliver Savoy Cabbage Pasta

1. Started with the pancetta. Heated a bit of oil in the biggest skillet I own—nonstick, because I was feeling lazy. In went the pancetta, sizzling away until it turned that perfect reddish-golden, a little crispy, but still chewy in the middle. I flipped it once. Maybe twice. Then pulled it out and chopped it roughly on the board while it still hissed a bit.
2. Left the fat in the pan—don’t even think of draining it—and threw in the pine nuts. They brown fast, so I hovered. Stirred constantly. They smell like toast when they’re ready. Set them aside.
3. Next: thyme and garlic. Just a bit—until the smell hits you right in the memory. Tossed in the cabbage ribbons, let them slump down under the heat. They turned a deeper green, glossy with the pancetta fat. I seasoned them, splashed in water, added Parmesan, and clamped on the lid. Let it all melt into something soft but still with bite. Took about 10 minutes. I peeked twice.
4. Meanwhile, boiled the pasta. Big pot. Salted like the sea, as the cliché goes. Drained it just before it went too soft. You want some tension left in the noodle.
5. Then came the best bit—putting it all together. Into the pasta pot went the cabbage mixture, mozzarella cubes, pancetta, pine nuts, and the rest of the oil. I stirred gently, slowly, so the mozzarella didn’t just blob into one sad lump. It went all stringy and perfect. Hit it with salt and pepper again. Then straight into a bowl. Steam rising. We dug in before I even found plates.

Why I Love This Recipe

It was one of those accidental wins. I wasn’t trying to impress anyone. I just didn’t want takeout. But this—this felt like something special. My partner went quiet on the first bite (that’s how I know it’s good). The pine nuts surprised both of us. And I liked that it felt… homemade. Not rustic-for-show. Actually homemade.

Recipe Tips

• Toast pine nuts on medium—don’t look away. They’ll betray you.
• If the cabbage starts to smell too sulphur-y, turn down the heat.
• You can skip pancetta, sure. But it adds depth you’ll miss.
• No buffalo mozzarella, Don’t cry. Regular fresh works fine.
• Stir everything while it’s still hot—cheese melts, flavors blend, it just works.

How To Store This Jamie Oliver Savoy Cabbage Pasta

• At Room Temp: Eat it or fridge it. Two hours, max. After that, you’re gambling.
• In the Fridge: Airtight container. Three days tops. It reheats beautifully.
• In the Freezer: Technically, yes. Freeze it in a sealed container or bag. But don’t expect the mozzarella to be its best self afterward.

Reheating:

• Oven: 350°F, foil on, 15 to 20 mins.
• Microwave: Covered dish, stir halfway, 2–3 mins.
• Stove: Little oil or water, low heat, stir gently. Don’t rush it.

Nutrition Facts (per serving)

• Calories: 463
• Carbs: Around 72g
• Protein: Just over 21g
• Fat: About 12g
• Sugar: 11g (blame the cabbage)
• Fibre: 3.6g

Let’s Answer a Few Questions! (FAQs)

Can I use a different kind of cabbage?
Yeah, but don’t expect the same result. Savoy’s got that crinkly texture that catches everything.

What if I want it vegetarian?
Go for it. Leave out the pancetta, maybe crisp up some veggie bacon or throw in extra pine nuts.

No pine nuts in the pantry—what now?
Almonds or walnuts could step in. Even sunflower seeds if you’re desperate.

My mozzarella turned into a weird blob. Help?
Add it last, and keep things warm—not scorching. Dice it small. Stir with patience.

Can I make parts of this ahead?
Absolutely. Boil the pasta, cook the cabbage. Keep them separate. Assemble when you’re ready to eat.

Try More Recipes:

• Jamie Oliver Meatball Kebabs
• Jamie Oliver Chickpea Burgers
• Jamie Oliver Beer Can Chicken