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Pasta With Radicchio and Pancetta
Active Work Time: 15 minutes
Total Preparation Time: 25 minutes
- Salt
1 pound short pasta, such as fusilli
1 tablespoon olive oil
1/2 pound pancetta, diced
1 large onion, diced
1 large head radicchio, sliced
2 heads Belgian endive, sliced
1 cup chicken broth
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
Pepper
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.
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.
--MAYI BRADY, Times Staff Writer