Ingredients
- Salt as needed
- 1 pound short pasta such as fusilli
- 1 tablespoon olive oil
- 1/2 pound pancetta diced
- 1 lrg onion diced
- 1 lrg radicchio head sliced
- 2 Belgian endive heads sliced
- 1 cup chicken broth
- 2 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano
- Freshly-ground black pepper to taste
Make it step by step
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, about 12 minutes.
- While 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.
- Add 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.
- Drain the pasta and add to the skillet. Stir to combine, then add the butter, cheese and pepper to taste. Taste and correct the seasoning. Serve with good bread and fresh grapes for dessert.
- This recipe yields 4 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.