Pasta with cabbage, bacon and pine nuts

Fry the chopped pancetta or lardons gently in olive oil. Add 2 cloves of chopped garlic and a small handful of chopped thyme. Core the cabbage, discard the outer leaves and chop half of it. Add to bacon and stir. Put the lid on. Meanwhile, put the pasta on to boil. Do not salt the water (the bacon is salty). Add a good slug of white wine to the bacon and cabbage along with some black pepper, and continue to cook down. Put a handful of pine nuts in a dry frying pan on high heat to scorch. Drain the pasta and return to the pan. Stir the bacon and cabbage mixture through the pasta, along with the pine nuts, a slug of olive oil and a handful of grated parmesan cheese. Serve.