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Categories: Main courses, Quick and easy

Pasta With Radicchio and Pancetta

Pasta With Radicchio and Pancetta
Los Angeles Times

Italians love their bacon, as we do, but pancetta isn't the bacon you may be used to. Unlike American bacon, pancetta is not sliced from a slab but rolled into a neat cylinder. It's also not smoked but pepper-cured. It's ... Read more

Total time: 25 minutes | Serves 4
  • Salt
  • 1 pound short pasta, such as fusilli
  • 1 tablespoon olive oil
  • 1/2 pound pancetta, diced
  • 1 large onion, diced
  • 1 large head radicchio, sliced
  • 2 heads Belgian endive, sliced
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 1/2 cup grated Parmigiano-Reggiano
  • Pepper

Step 1Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, about 12 minutes.

Step 2While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until it starts to brown lightly and begins to crisp, about 5 minutes. Add the onion and continue to cook, stirring frequently, until it has softened slightly, about 3 minutes.

Step 3Add the radicchio and endive, increase the heat to high and continue cooking until they begin to brown, about 4 to 5 minutes. Add the chicken broth, reduce the heat to medium and simmer until the liquid has reduced by a third, about 3 to 4 minutes.

Step 4Drain the pasta and add to the skillet. Stir to combine, then add the butter, cheese and pepper to taste.

Each serving:
543 calories; 966 mg sodium; 55 mg cholesterol; 32 grams fat; 13 grams saturated fat; 41 grams carbohydrates; 24 grams protein; 4.54 grams fiber.
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