Rigatoni Pasta with Cabbage and Fontina

Ingredients:

• 340 g rigatoni pasta
• 2 tablespoons extra-virgin olive oil
• 110 g Canadian bacon, cut into pieces
• 1 small onion, thinly sliced
• Half a head of Savoy cabbage, coarsely chopped (about 10 cups)
• 1/4 cup chopped fresh parsley
• 110 g fontina cheese, cut into small cubes
• 0.5 tbsp. grated parmesan

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to brown, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and freshly ground black pepper to taste, and stir. Cook until the vegetables begin to brown and soften, about 3 minutes. Add 1 cup of the pasta water to the skillet; bring to a boil and simmer until the cabbage is just tender and the sauce has reduced by half, 8 to 10 minutes.
3. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and 1/2 cup of the cooking water to the pan and increase the heat to high; stir to coat the pasta, adding more water if it's too dry (it should be covered in sauce). Stir in the parsley and remove from the heat. Sprinkle with fontina cheese and Parmesan and toss to combine.