Radicchio and Bacon Pasta

Name: Radicchio and Bacon Pasta
Yield: Serves 4–5
Ingredients: 250 g smoked streaky bacon or pancetta, rind removed and cut into thin strips; 400 long pasta (linguine, spaghetti, fettuccine and pappardelle work well); 1–2 tbsp olive oil; 25 g butter; 1 large onion, finely diced; juice of 1 lemon; 50–100 ml cream; salt and black pepper; 80–100 g Parmesan, finely grated; flat-leaf parsley, finely chopped, to serve (optional); 1 head of radicchio (about 150 g), shredded

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Sweet onions, salty Parmesan, crisp, smoky bacon and a little cream temper radicchio’s pleasant bitterness. If you are particularly fond of its sharpness, use two heads rather than one. To save time, you could also omit the onion, adding a little garlic with the bacon instead.

Ingredients

1 large onion, finely diced
1–2 tbsp olive oil
400 long pasta (linguin

Main course
Pasta

Method

In a heavy-bottomed pan over a medium heat, fry the onion in a tablespoon of the oil and the butter for 10 minutes, or until translucent.

Add the bacon to the onion and continue to fry gently until the fat runs and it begins to colour. Add the radicchio, stir and cook for a minute or so, until collapsed, adding a little more oil if necessary.

Meanwhile, cook the pasta according