Bring a large pot of salted water to a boil for the pasta and heat a large saute pan over medium low heat.  Add the pancetta to the saute pan and cook for 10 minutes or until rendered and golden brown

While the pancetta renders, chop the cabbage into postage stamp sized pieces and grate the fresh parmigiano reggiano

After the pancetta cooks, add the cabbage plus 1 tbsp olive oil to the pan.  Cook for 20-25 minutes or until the cabbage is very soft and caramelized stirring occasionally

While the cabbage cooks, boil the pasta according to the package instructions.  Drain and reserve some of the pasta water.  

After the cabbage cooks, add the pasta plus 1/4 cup of the pasta water to the pan.  Stir and cook for 2-3 minutes adding more pasta water as needed

Remove from heat and add the parmesan cheese and olive oil.  Stir to coat.

Serve immediately with parsley, extra parmesan, and extra olive oil to garnish