Gemelli Risotto style with Bacon Mushrooms and Cabbage

Ingredients

• 4 ounces slab bacon (preferably double-smoked), rind removed, cut into lardons
• 3 tablespoons unsalted butter, divided
• 1 small yellow onion, finely chopped
• 1 teaspoon paprika (preferably half-sharp, or a combination to taste of sweet and hot varieties--you want it to have a little zip)
• 1/2 teaspoon (each) fennel and caraway seeds, ground (toast whole seeds briefly in a dry skillet if grinding your own)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 8 ounces cremini mushrooms, chopped
• 2 garlic cloves, finely chopped (remove any green shoots first)
• 8 ounces dry gemelli
• 10-12 ounces cabbage, shredded (1/2 a medium head; I used red, but I think any variety would be fine)
• 1 cup dry white wine
• 6 cups chicken broth
• 1/2 cup heavy cream, whipped to soft peaks (Thanks, nicolecooks!)
• 1/2 cup grated parmigiano, plus extra for serving
• salt and fresh-ground black pepper to taste

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