Tagliatelle With Prosciutto And Radicchio

Recipe Ingredients

1 lb	454g / 16oz	Fettucine - or tagliatelle
6 1/2 oz	184g	Prosciutto - or turkey bacon
1 tablespoon	15ml	Canola oil butter flavored
1 tablespoon	15ml	Virgin olive oil
6 tablespoons	90ml	Basil leaves shredded
1 tablespoon	15ml	Radicchio - head, shredded (large)
		Salt and pepper to taste
3 tablespoons	45ml	Asiago cheese shavings

Recipe Instructions

PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola. LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking.

Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss. Add hot "buttered" pasta and toss. Distribute servings to heated bowls. Top with cheese.

Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes, until just wilted and the "cranberry" color darkens ("maroon"). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings, some grated.

VARIATIONS: ""Any long stranded pasta. ""Harlequin pasta: plain, beet and spinach. ""Equal amounts of linguine and angel hair. Note the different cooking times on package. ""Shorten the pasta: break length in two. ""Equal amounts of fresh basil, or lemon basil and fresh tarragon. ""Good quality turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry.

Source:
Pasta, Cooking with Style (1994)

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