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Wild garlic fettuccine pasta with speck and radicchio (Italian chicory)
This pasta with speck and radicchio is a wonderful combination of Northern Italian flavours. It's quick and easy to make and bound to be loved by all the family!
Ingredients
- 350 g fettuccine or tagliatelle, pappardelle or penne
- 100 g speck or pancetta cut into small cubes or strips
- 1-2 red radicchio (Italian chicory)
- 1 small white onion
- ½ glass of white wine
- 100 ml heavy cream (or italian cooking cream)
- 50 g parmesan grated
- salt for pasta and to taste
- black pepper to taste
- 2-3 tablespoon extra virgin olive oil
- 1 handful walnut pieces
Instructions
- Wash and shred the radicchio (soak leaves in water for 20 minutes before shredding if you want to reduce the bitterness) Finely chop the onion and cut the speck into cubes or short strips.
- Heat the olive oil in a frying pan or skillet and add the onion and ⅔ of the speck. Sauté for a couple of minutes until the onion becomes translucent.
- Add the shredded radicchio and a pinch of salt. Cover and let cook on a low flame for about 10 minutes. Stirring occasionally.
- In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Fry the rest of the speck in a small frying pan with a dash of olive oil until it becomes crispy.
- Pour the white wine into the pan with the radicchio, turn up the heat and cook until the alcohol has evaporated.
- Add the cream to the radicchio, stir and simmer on a low heat for another couple of minutes. Add salt and pepper to taste. (don't be too generous with the salt as speck tends to be a little salty)
- Cook the pasta al dente according to the instructions on the packet. Once the pasta is cooked, save a cup of the cooking water and drain the pasta.
- Add the pasta to the pan with the sauce. Add some of the pasta cooking water if the sauce seems dry. Mix the pasta and sauce together well.
- Serve with a sprinkling of crispy speck, walnuts (optional) and grated Parmesan.
Notes
This recipe can be made with pancetta instead of speck and other types of pasta ribbons such as tagliatelle or pappardelle. You can also use short pasta such as penne.
Nutrition
Calories: 774kcalCarbohydrates: 70gProtein: 22gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 127mgSodium: 397mgPotassium: 439mgFiber: 4gSugar: 5gVitamin A: 533IUVitamin C: 2mgCalcium: 219mgIron: 2mg
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joyce harris says
yes please send your husband's recipe. a restaurant here in Winter park serves a mustard spaghetti with speck and radicchio, its good.
Jacqui says
Hi Joyce, I will let you have the recipe asap. Both pasta and risotto are so good with radicchio.
joyce harris says
I absolutely love it in salads and cooked.
Axel Hartmann says
Gerade gegessen. Perfekt!!!
Danke für das super Nudelrezept.
Jacqui says
Vielen Dank für Ihre Bewertung. Ich freue mich, dass Ihnen dieses Rezept gefallen hat!
Martine says
We just had the sausage & radicchio pasta. Absolutely glorious! Rather than the cream, we opted for a generous splash of Soave & about a quarter cup of butter. This goes into regular rotation. Thank you!
Courtney says
I've never had cooked radicchio before. I imagine the flavour in this recipe is amazing - looks like a wonderful dish.
Danielle says
This would have been a great way to use up all the wild garlic we had a few months ago. It looks delicious and comforting.
Sally says
What a great combination and unique recipe. Love the process photos, too! Perfect for this time of year.
Julia says
I like chicory but it's hard to find where I live. Love this recipe!
Bintu | Recipes From A Pantry says
This sounds like the most deliciously flavourful and filling meal! I love tasty pasta dishes like this!
Karen @ Seasonal Cravings says
This looks like the perfect flavor packed weeknight meal. I'm sure that speck adds so much flavor and the radicchio adds another layer of tang. Perfect for a cool, fall night!
Michelle Frank | Flipped-Out Food says
I am familiar with the radicchio di Chioggia, and have indeed used it in salads. Now I'm interested in seeing whether my grocery carries the other types! I bet this would be just amazing pared with the speck and wild garlic— and I just LOVE the idea of wild garlic fettuccine!
Jacqui says
This wild garlic fettuccine is really delicious but you can use other types of pasta to make this recipe Michelle! If you can find wild garlic or garlic scapes to add to the dish that would sub the flavour of the garlic pasta.
Brian Jones says
That sounds delicious, I love the bitterness of Chicory and Endive... I often braise either in balsamic vinegar it is glorious. Must give this a try as it is bang in wild garlic season here.
Jacqui says
Thanks Brian. I love using radicchio in cooking. Hope you try this recipe out!
Julie @ Running in a Skirt says
This looks SO tasty! You can't go wrong with pasta and radicchio- such a yummy combo.
Jacqui says
I agree Julie, pasta and radicchio is a great combo!