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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