Radicchio with Pappardelle

Name: Radicchio with Pappardelle
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 heads chioggia or treviso radicchio; 1 medium yellow onion, peeled and chopped; 1 ⁄ 4 lb. pancetta or slab bacon, julienned; 3 tbsp. extra-virgin olive oil; Salt and freshly ground black pepper; 1 lb. pappardelle; Freshly grated parmigiano-reggiano

Serves
serves 4

CHRISTOPHER HIRSHEIMER

Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.

Ingredients

2 heads chioggia or treviso radicchio
1 medium yellow onion, peeled and chopped
¹⁄₄ lb. pancetta or slab bacon, julienned
3 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 lb. pappardelle
Freshly grated parmigiano-reggiano

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Instructions

Step 1

Core, then julienne, chioggia or treviso radicchio.

Step 2

Heat 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, about 30 minutes.

Step 3

Meanwhile, cook pappardelle in a large pot of salted water until al dente, about 8 minutes. Drain pasta, reserving ½ cup cooking water. Add radicchio to onions and pancetta and cook, stirring, until radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water, mix well, season with salt and pepper, and serve topped with freshly grated parmigiano-reggiano.

Core, then julienne, chioggia or treviso radicchio.
Heat 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, about 30 minutes.
Meanwhile, cook pappardelle in a large pot of salted water until al dente, about 8 minutes. Drain pasta, reserving ½ cup cooking water. Add radicchio to onions and pancetta and cook, stirring, until radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water, mix well, season with salt and pepper, and serve topped with freshly grated parmigiano-reggiano.