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Pappardelle with Radicchio
Pappardelle with Radicchio
(Pappardelle con Radicchio)
 
 
Ingredients:

2 heads of chioggia or treviso radicchio
1 medium yellow onion, peeled and chopped
1/4 lb pancetta, julienned
3 tbsp extra-virgin olive oil
1 lb Pappardelle pasta
Freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper 

Directions:

Core and then julienne the chioggia or treviso radicchio.

Heat olive oil in a large skillet over medium heat.

Add pancetta and brown, stirring occasionally, for 5-10 minutes.

Reduce heat to medium-low and add onions.

Season with salt and pepper and cook, stirring occasionally, until onions are golden brown, about 30 minutes.

Cook Pappardelle in a large pot of salted water until 'al dente', about 8-9 minutes.

Drain pasta and reserve 1/2 cup cooking water.

Add radicchio to onions and pancetta and cook, stirring, until radicchio is wilted, about 3-4 minutes.

Add pasta and reserved cooking water.

Mix well.

Season with salt and pepper.

Serve topped with freshly grated Parmigiano-Reggiano cheese. Serves 4.

That's it!
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