Jamie Oliver's cheesy bacon pasta takes 20 minutes to make - it's a 'corker of a dish'

Jamie Oliver's Savoy cabbage and pancetta farfalle is a simple dish that combines a variety of delicious flavours - and it only takes 20 minutes to make

Jamie Oliver's latest culinary creation is delighting foodies with its simplicity and speed. The cheesy pasta features smoky pancetta, cabbage, and pine nuts that can be whipped up in a jiffy.

The celebrity chef gushed over his creation: "This is a corker of a dish," Jamie Oliver proclaimed. "Braised Savoy cabbage with... salty, smoky pancetta and oozy cheese."

He elaborated on the delectable details: "Tossed through farfalle pasta with golden pine nuts to finish."

Jamie Oliver's trademark zeal shines through as he talks about this particular recipe, which is sure to please home cooks with the promise of being table-ready in just 20 minutes, reports the Express.

Fancy making Jamie's savoury combo of Savoy cabbage and pancetta farfalle yourself? Here's all you need to know.

Jamie Oliver's Savoy cabbage and pancetta farfalle recipe

Ingredients

• Olive oil
• 40g pine nuts
• Half a bunch of fresh thyme (10g)
• Two thick rashers of cured smoked streaky bacon or pancetta
• One to two cloves of garlic
• One small dried chilli or one pinch of dried chilli flakes
• Half a large Savoy cabbage
• 300g dried farfalle
• 60g Parmesan cheese, plus extra to serve
• 125g ball of buffalo mozzarella
• Extra virgin olive oil

Method

Begin by heating your largest non-stick frying pan on a medium-high flame with a splash of olive oil. Chuck in the pine nuts and give them a light toasting for about a minute.

Sprinkle in half of your thyme leaves and let everything sizzle for another minute or until your pine nuts take on a beautiful golden hue. Give it a hearty toss now and then. Scoop out the contents into a bowl and put it aside for later.

Get that pan back on the burner. Whip out your pancetta, finely slice it if necessary, and let it join the pan with another splash of olive oil. Fry it up until it's wonderfully rendered and slightly crisped.

Now it's time for the garlic peel, thinly slice, and throw it into the mix along with a crumbling of dried chilli and the rest of your thyme. A touch of black pepper is all the seasoning you need.

Finally, approach your cabbage. Rip off its darker, tougher outer leaves, ditch any thick and fibrous stalks, then roll up the remainder and delicately slice away. Pop it into the pan and saute for a brief few moments.

Rip up the lighter cabbage leaves and finely dice the stalk, then toss into the pan with a dash of boiling water. Season with salt, lower the heat to medium, cover and let it simmer for an additional 10 minutes.

Boil the pasta in a large pot of salted water, following the instructions on the packet.

Grate the parmesan finely and cut the mozzarella into 1cm cubes. Drain the pasta, keeping a mugful of the cooking water, and mix with the cabbage.

Take the pan off the heat, add the parmesan and a splash of extra virgin olive oil and stir well, adding dashes of the cooking water, if necessary.

Add the mozzarella, stirring for 30 seconds, or until it becomes stringy and melty, before serving with a sprinkle of toasted pine nuts and an extra grating of parmesan.

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