Spaghetti With Cabbage Pancetta and Calabrian Chile

Ingredients

• Kosher salt (preferably Diamond Crystal)
• Extra-virgin olive oil
• 2 oz. (60 g) pancetta, diced or cut into strips
• 1½ Tbsp. unsalted butter, divided
• 4 cups (8 oz./225 g) thinly sliced green, white, or savoy cabbage
• 1 tsp. thinly sliced oil-packed Calabrian chiles (from a jar; remove their seeds before slicing), plus more to taste
• 8 oz. (225 g) spaghetti, tagliatelle, or pappardelle
• ½ cup (60 g) 50/50 cheese (half Parmigiano-Reggiano, half Pecorino Romano, grated in a food processor), plus more for serving
• 2 lemon wedges (optional)

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