2 ounces pancetta, diced small (or bacon if you prefer)
6 tablespoons butter, divided
2 cups onion, diced
1 ½ pounds green cabbage, cored and cut into bite-sized pieces
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 ounces dry No Yolks® egg noodles, any size noodle
In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
Once cabbage is tender, remove cover and add drained noodles.
Add remaining butter and cook to bring to serving temperature.
Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)