Food Recipes Dinner Pasta and Noodle Dishes Pasta With Radicchio and Pancetta 5.0 (1) 1 Review Chicories pair naturally with cured, fat-streaked meats: They absorb the rendered drippings and extra salt without losing their vibrancy and pleasantly bitter notes. This pasta from Melissa Hamilton and Christopher Hirsheimer matches radicchio with pancetta, garlic, cream, and Parmigiano-Reggiano. Use a nonreactive pan so the radicchio leaves retain their color. By Melissa Hamilton and Christopher Hirsheimer Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Hirsheimer and Hamilton Active Time: 25 mins Total Time: 30 mins Yield: 4 Ingredients 3 tablespoons extra-virgin olive oil 3 garlic cloves, smashed 1 medium (about 8 ounces) red onion, cut lengthwise into 1/2-inch slices 1/4 cup dry red wine 4 ounces diced pancetta (about 1 cup) 2 small heads radicchio (about 3/4 pound), trimmed, cored, quartered, and cut into 1-inch-wide strips (about 6 cups) 1/4 teaspoon crushed red pepper 1/4 teaspoon granulated sugar Kosher salt Freshly ground black pepper 1/2 pound dried pappardelle, torcetti, or gemelli pasta 2 tablespoons unsalted butter 1/2 cup heavy cream Shaved Parmigiano-Reggiano cheese, for serving Directions Heat oil in a large, heavy, nonreactive skillet over medium. Add garlic; cook, stirring often, until fragrant and golden, about 2 minutes. Discard garlic. Add onion; cook, stirring often with a wooden spoon, until softened, about 4 minutes. Add wine and simmer until almost completely reduced, about 2 minutes. Add pancetta; cook, stirring often, until fat has rendered, about 4 minutes. Add radicchio, red pepper, and sugar; fold with tongs to combine and coat radicchio with the oil, about 2 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta according to package directions; drain pasta. Melt butter in pasta pot over medium. Return pasta to pot and add heavy cream, shaking pot and gently stirring to avoid tearing noodles, until pasta is coated, about 1 minute. Season with salt and pepper. Spoon pasta onto 4 plates and top with radicchio mixture. Top with shaved Parmigiano-Reggiano and serve immediately. Originally appeared: March 2018 Rate It Print