Italians love their bacon, as we do, but pancetta isn’t the bacon you may be used to.
Unlike American bacon, pancetta is not sliced from a slab but rolled into a neat cylinder. It’s also not smoked but pepper-cured. It’s even eaten raw on crostini and in sandwiches.
Of course, you can also cook your pancetta and enjoy it in this pasta dish along with good bread and fresh grapes for dessert.
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.
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