| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 700 | 30g | 14g | 76g |
| sugars | fibre | protein | salt |
| 7g | 4g | 26g | 1.2g |
As a foodie with a deep love for combining diverse culinary traditions, the Radicchio and Pancetta Pasta holds a special place in my heart. The reason is simple – it encapsulates the spirit of cross-border gastronomy that fuels my passion for cooking. Combining the peppery bite of radicchio (an Italian favorite) with the salty crispness of pancetta, this pasta dish harmoniously marries very distinct flavors in every comforting bite.
A Nutritional Powerhouse
Not only is this aromatic Radicchio and Pancetta Pasta an absolute delight to the taste buds, it is packed with nutrients as well. The star ingredient, radicchio, is a superb source of vitamins, minerals, and antioxidants – key elements in maintaining a healthy lifestyle. Plus, combining it with lemon zest and juice brings a zestful flair to the dish, adding not just flavor, but a vibrant source of vitamin C as well. The traditional Italian Pancetta, while bringing its own unique taste to the mix, further amps up the protein content. All in all, you are not just treating yourself to a scrumptious meal, but also a nutritious one.
Inspiration Drawn from Classic Dishes
This recipe indeed reminds me of the classic Italian Aglio e Olio pasta; both of them are simple yet flavorful, masterpieces highlighting the magic of minimalist Italian cooking. But it’s not just the Italian influence that shines through. The richness of the combined stalwart ingredients reminds me of Creole cooking back home in Louisiana. This pasta dish would pair beautifully with a simple arugula salad dressed with a light vinaigrette or even a roasted chicken breast for a more hearty meal.
When it comes to wine pairing, I’d readily suggest a glass of dry white wine like a Vermentino or a Verdicchio. Its crisp acidity and citrus notes would be a fantastic complement to the rich, smoky flavors of the pasta.
Every time I whip up this dish, it brings me back to my diverse culinary roots – the French elegance I inherited and the Creole richness that I grew up with. I hope that you enjoy preparing, serving, and eating this delicious Radicchio and Pancetta Pasta as much as I do!
What You’ll Need
- 1 lb. Farfalle pasta
- 2 cups Radicchio, sliced
- 6 oz. Pancetta, chopped
- 2 large Garlic cloves, minced
- 1/2 cup White wine
- 1 cup Heavy cream
- Zest and juice of 1 Lemon
- 1-2 tablespoons Olive oil
- Salt to taste
- Pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 cup fresh Italian parsley, chopped
- 1 cup Cherry tomatoes, halved
Method
Step One
In a large pot, bring salted water to a boil. Add the Farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
Step Two
While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the chopped Pancetta, and sauté for about 5 minutes until it starts to crisp.
Step Three
Next, add in your sliced Radicchio and minced garlic. Stir everything together and allow it to cook for another 2-3 minutes, or until the Radicchio has wilted and the garlic is fragrant.
Step Four
Pour in the white wine, scraping the bottom of the pan to loosen any bits. Let this simmer for a couple of minutes, or until the wine has reduced by about half.
Step Five
Lower the heat and stir in the heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste.
Step Six
Return the cooked pasta to the pot, and then pour your Pancetta and Radicchio mixture over the top. Toss the pasta until it is well coated with the sauce.
Step Seven
Finally, fold in the halved Cherry tomatoes, grated Parmesan cheese and chopped Italian parsley. Serve warm with extra Parmesan on top if desired. Enjoy your Radicchio and Pancetta Pasta!
