Spaghettini with Cabbage and Pancetta

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 4 ounces thickly sliced pancetta, cut into thin strips
• 1 large onion, thinly sliced
• One 2-pound head of green cabbage, cored and very finely shredded (10 cups)
• 1 teaspoon chopped thyme
• Pinch of freshly grated nutmeg
• Salt and freshly ground pepper
• 1/3 cup mascarpone
• 1 pound spaghettini, broken in half

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