+
0 (0)

Mains, 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.


HAVE YOU TRIED


Blood orange and rhubarb tart
Blood orange and rhubarb tart

Mum's red and green Christmas cookies
Mum's red and green Christmas cookies

Roasted red pepper and artichoke rice salad
Roasted red pepper and artichoke rice salad

Fresh Corn and Avocado Salsa
Fresh Corn and Avocado Salsa

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Kitfo

Kitfo

(0)
Spring vegetable stew with herbed ricotta gnocchi
Kurobuta pork chops with white bean puree, ham hock jus and salsa verde
Crispy Chicken With Linguine and Fresh Herb Pesto