A triple-ruffle dish of charred Savoy cabbage, pantacce pasta and crispy prosciutto, topped with scallions, in a mascarpone sauce.
In a hot cast iron skillet, add a small bit of neutral oil and cook a 4 or 5 oz. pack of prosciutto on medium-low heat until crispy and some fat has rendered out. Flip occasionally, remove from heat and set aside when crispy. Repeat with all the remaining prosciutto. In the same pan, turn up heat to medium-high, then cook torn Savoy cabbage leaves (from a small head) in a single layer until some spots have charred. Remove and set aside; work in batches if needed.
Meanwhile, in a medium-large pot, bring enough water to a boil. Cook ½ lb. of pasta of your choice according to package directions. Drain and reserve about ½ cup of pasta water. Return pasta back into pot, turn heat down to low/simmer and add in about ½ cup of mascarpone cheese. Cover and let mascarpone melt into a silky sauce, about 1 minute. Uncover, stir to coat pasta with mascarpone, add a bit of pasta water (or more mascarpone) if things look a little dry. When pasta is well-coated, stir in the charred cabbage and transfer to a serving dish. Top with the reserved crispy prosciutto, thinly sliced scallions, black pepper/chili pepper flakes, and a very small amount of salt to taste as the prosciutto will be very salty. A squeeze of lemon all around would be great too. 〰️ #f52comfortingveggies