Pasta With Radicchio And Pancetta

Recipe Ingredients

		Salt - as needed
1 lb	454g / 16oz	Short pasta - such as fusilli
1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Pancetta - diced
1 lb	454g / 16oz	Onion - diced (large)
1 lb	454g / 16oz	Radicchio head - sliced (large)
2		Belgian endive heads - sliced
1 cup	237ml	Chicken broth
2 tablespoons	30ml	Butter
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

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.

Source:
The Los Angeles Times, 05-01-2002

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