Ingredients

The following ingredients have 4 Servings
  • 1 radicchio (shredded)
  • 50 gms – 1.75 oz. Italian speck (thinly sliced and then chopped)
  • ½ small onion (thinly chopped)
  • 2 tbsp extra virgin olive oil
  • Salt
  • 350 gms – 12.35 oz. egg pappardelle
  • 150 to 200 ml – 5.3 to 7 oz. heavy cream
  • Parmigiano Reggiano (thinly grated to serve)
  • Pepper (ground, to serve)

Instruction

  • Wash and shred the radicchio and keep it aside.
  • Thinly chop the onion and Italian speck and put it in a pot with the extra virgin olive oil. Sauté for a couple of minutes until the onion becomes translucent.
  • Add the shredded radicchio and salt. Cover and let it cook on a low flame for about 10 minutes. You should not have to add water as radicchio usually creates a little liquid while cooking, but do keep an eye on it and adjust as needed. Your end result has to be rather dry though. When cooked, keep aside until cool.
  • Cook the pappardelle following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked as it will finish cooking together with the sauce.
  • Put the drained pasta in the pot with the radicchio and speck sauce, add the cream and mix well while cooking it on a slow flame for 1 or 2 minutes.
  • Serve with thinly grated Parmigiano Reggiano and ground pepper on the top.