Cabbage carbonara

Put the pancetta in a large frying pan (one with a lid), put it over a medium heat, then add the oil. After around 3 minutes, turn the heat to high to crisp the pancetta. Once it’s all golden and crisp, transfer to a plate with a slotted spoon, keeping the rendered fat in the pan.

Meanwhile, remove 4 outer leaves from the cabbage and shred them finely; set aside. Cut the rest of the cabbage into quarters lengthways. Return the pan to a medium-high heat and add the cabbage quarters, cut side down, then cover with a lid and cook for 3 minutes. Turn the wedges onto the other cut side, put the lid back on and cook for a further 3 minutes or until tender to the point of a knife. Transfer to a plate.

While the cabbage is cooking, put the eggs, three-quarters of the cheese and the pepper in a bowl and beat well to combine.

Return the empty cabbage pan to a medium heat and add 30ml water, allow it to bubble, then add the shredded cabbage and the pancetta. Stir for around 30 seconds, to cook slightly. Take the pan off the heat, allow it to cool for 30 seconds, then pour in the egg mixture, return the pan to the heat and beat vigorously – it should start to thicken and coat the cabbage. After stirring over the heat for 20 seconds, lift the pan off the heat and carry on beating – this is to stop it from curdling. If the sauce hasn't quite thickened enough, put the pan back on the heat for 20 second bursts – if it gets too thick, add a splash of water. Once the sauce has thickened but is still pourable, spoon over the cabbage wedges. Scatter with the remaining cheese and freshly ground black pepper. Serve with white crusty bread for mopping up the delicious sauce, if liked.