Radicchio with Pappardelle

Name: Radicchio with Pappardelle
Yield: 4
Ingredients: 2 heads chioggia or treviso radicchio; 3 tbs extra virgin olive oil; 1/4 lb pancetta or slab bacon, julienned; 1 medium yellow onion, peeled and chopped; salt and freshly ground black pepper; 1 lb pappardelle; freshly grated parmigiano-reggiano

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SERVING SIZE

INGREDIENTS

2 heads chioggia or treviso radicchio

3 tbs extra virgin olive oil

1/4 lb pancetta or slab bacon, julienned

1 medium yellow onion, peeled and chopped

salt and freshly ground black pepper

1 lb pappardelle

freshly grated parmigiano-reggiano

INSTRUCTIONS

1. Core, then julienne, chioggia or treviso radicchio. 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. 3. Meanwhile, cook pappardelle in a large pot of salted water until al dente, about 8 minutes. Drain pasta,reserving 1/2 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 parmigianoreggiano. www.saveur.com

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