Pasta with radicchio, pancetta and onion
2 servings
30 minutes
Pasta with radicchio, pancetta, and onion is a harmonious blend of the bitter-spicy radicchio, crispy pancetta, and sweet onion framed by tender penne. Radicchio, known as Italian red salad, adds depth of flavor and a slight bitterness balanced by juicy pancetta and soft onion. This dish originated in Italian cuisine where the balance of flavors and textures is valued. The cooking process reveals the special nuances of radicchio while removing its natural bitterness. Perfect for dinner with a glass of red wine, this pasta carries the atmosphere of cozy Italian trattorias filled with the aromas of roasted herbs and fresh pasta. Quick to prepare, it can impress guests with its sophistication and rich taste.
1
Separate the round radicchio head into leaves and place them in a dry pan. Put the pan on medium heat and cover it with a lid. Watch for when the radicchio releases juice. This juice must be drained, as it contains all the bitterness. The leaves can be lightly squeezed to remove any remaining juice, chopped finely, and set aside.
- Radicchio: 0.5 bunch
2
Put the paste.
- Penne: 120 g
3
Add a tablespoon of olive oil to the pan and sauté the pancetta cubes with onion. When the pancetta turns golden, add the radicchio to the ingredients, mix, and remove from heat.
- Extra virgin olive oil: 1 tablespoon
- Pancetta: 50 g
- Onion: 0.3 head
- Radicchio: 0.5 bunch
4
Drop the cooked pasta and mix it in the pan with radicchio, pancetta, and onion.
- Penne: 120 g
- Radicchio: 0.5 bunch
- Pancetta: 50 g
- Onion: 0.3 head