Pasta with radicchio and panchetta


Pasta with radicchio and panchetta

I ate this on repeat over summer. A radicchio from a stall in Notting Hill market to add some bitter leaves to a salad. Half a radicchio left to play with. This doesn't take long to pull together. Just enough time to cook down the panchetta and wilt the leaves while the pasta is cooking. Cooking the radicchio softens the bitterness of the radicchio and the balsamic offers a slightly sweet sharp note against the fatty, saltiness of the bacon. A scattering of toasted walnuts at the end gives crunch and a nice earthiness.



Pasta with radicchio and panchetta


INGREDIENTS

1/2 head of radicchio, sliced thinly

80g of panchetta, sliced into thin strips

1 clove garlic

200g pasta of your choice

2 tbsp balsamic vinegar

a handful walnuts, toasted

3 tbsp parmesa, grated

2 tbsp olive oil

Salt if needed and pepper


Bring a pan of water to the boil. Add a pinch of salt and the pasta and cook until al dente.


Heat a pan on a medium heat and add the olive oil. Slice the garlic and add to the pan.


Add the panchetta and cook until the fat renders and the panchetta takes on colour.


Roughly chop the walnuts and toast in a pan until they take on a little colour.


Add the radicchio and stir through until it starts to wilt. Add the balsamic vinegar and stir through. You can add a pinch of sugar to balance the flavour if it is too bitter or too sharp.


Drain the pasta, keeping a cup of the water, and add to the pan with the radicchio. Stir through. Add the parmesan and continue to stir, adding a little pasta water if necessary. Check for seasoning.


Dish out into two bowls or plates, sprinkling with the remaining parmesan and the walnuts and a grind of pepper.