Fusilli with bitter greens and pancetta
Bring a large pot of salted water to boil. Cook the fusilli just until al dente, about 11 to 12 minutes.
Meanwhile, cook the onion and pancetta in the olive oil in a large skillet over medium-high heat until the pancetta starts to get crisp and the onion has softened, 3 to 4 minutes.
Add the garlic and cook another 1 to 2 minutes, stirring so it doesn’t stick or burn.
Add the endive, arugula and radicchio and cook until the onion is slightly browned and the greens have wilted, 5 minutes. Drain the pasta, reserving a little of the cooking water, and toss in the pan with the greens, enough cooking water to moisten, and pepper to taste.
Always finish pasta in the pan. It’s a restaurant habit and also an important tradition. The last 30 seconds is the amalgamation--the still-moist pasta meets the sauce, the flavors; the sauce doesn’t sit on top of the pasta. Besides, this way, you’re only pulling up what sauce you need. Anything else is left in the bottom of the pan. You can always serve your dish in a beautiful bowl when you’re done. Pancetta is Italian bacon, available at most gourmet delis. Buy it in one piece, not sliced.
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