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In a large saucepan, melt ½ cup butter over low heat. Once melted, increase the heat to medium-high. Add the chopped cabbage and sliced onion. Cook, stirring often, for about 10 minutes, or until the cabbage softens and begins to lightly brown.
Stir in 8 ounces pancetta and continue to cook for an additional 7 minutes, stirring frequently, until the pancetta is crispy and the vegetables are tender. Remove from heat.
Meanwhile, bring a large pot of salted water to a boil. Cook 1 pound egg noodles (or gnocchi) according to the package instructions. Drain well.
Add the drained noodles (or gnocchi) to the cabbage and pancetta mixture. Sprinkle with ¼ teaspoon black pepper and gently stir to combine.
Spread the crumbled goat cheese over the top and stir gently until the cheese melts and everything is well combined. Serve hot.