Cabbage , Pancetta , Mozzarella with Pasta

10          strips pancetta, thinly sliced
Olive oil
1           clove garlic, finely chopped
1           good handful thyme, leaves picked from the stem
1/2        large  cabbage (outer leaves removed), quartered, cored, and finely sliced
Handful grated Parmesan cheese
1          pound dried conchiglie
Salt and freshly ground black pepper
Extra-virgin olive oil
7          ounces fresh buffalo mozzarella, cut into 1/2-inch dice
2          handfuls pine nuts, lightly toast

In a pan fry add pancetta and some olive oil; cook until lightly golden. Add garlic and thyme and cook until softened. Add the cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook conchiglie in salted boiling water until al dente. When the cabbage is nice and tender season with some nice peppery extra-virgin olive oil. Toss the drained conchiglie into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.