Pasta with Radicchio, Leeks, and Pancetta

Pasta with radicchio, leeks, and pancetta is a flavorful dish that combines the sweetness of leeks with the slightly bitter taste of radicchio and the savoriness of pancetta. Here is a recipe to prepare it with an Italian touch.

Ingredients

• 320 g of pasta (penne or fusilli are perfect)
• 200 g of red radicchio
• 150 g of cubed smoked pancetta
• 2 leeks (white part only)
• 100 ml of cooking cream
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese to garnish

Preparation

1. Clean the radicchio, cut it into thin strips, and wash it under running water. Clean the leeks as well, cutting them into thin rings.
2. In a large pan, heat a drizzle of extra virgin olive oil and add the leeks. Sauté over medium-low heat until they become translucent.
3. Add the pancetta to the pan with the leeks and let it brown until crunchy.
4. Add the radicchio to the pan and sauté for a few minutes until it has slightly wilted.
5. Deglaze with a bit of white wine, letting the alcohol evaporate.
6. Add the cooking cream, a pinch of salt and pepper. Let everything cook on low heat for a few minutes so that the flavors blend together.
7. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente, following the instructions on the package.
8. Drain the pasta and transfer it to the pan with the sauce. Toss everything together for a few minutes to allow the pasta to absorb the flavors.
9. Serve hot, adding a sprinkle of grated Parmesan cheese.

Curiosity

The red radicchio of Treviso is a typical ingredient of Northern Italy, especially Veneto, and is often used in cooking for its intense flavors and the color it gives to dishes. Paired with pancetta, it creates a pleasant contrast that makes this dish truly unique.

I wish you a good appetite with this delicious pasta! If you have any questions or curiosities, or if you need variations for dietary needs, I am here to help.