Created by BusyMiz on January 6, 2016
Step 1: 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.
Step 2: While cabbage mixture is cooking, cook the egg noodles according to package direction and drain.
Step 3: Once cabbage is tender, remove cover and add drained noodles.
Step 4: Add remaining butter and cook to bring to serving temperature.
Step 5: Season with additional salt and pepper as desired (lots of pepper).