Pappardelle with Radicchio and Bacon

Chef Denis Fitzgerald of Remi - New York
adapted by StarChefs

This dish by Denis Fitzgerald is a classic example of how Italians use ingredients that highlight and accentuate one another. The saltiness of the bacon and Parmigiano cheese help downplay the bitter radicchio.

Yield: 4 Servings

Ingredients

Method

Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, about 4 minutes. Drain the pasta into a colander, shaking it vigorously to get rid of any excess water. Reserve.

Heat 1 Tablespoon of olive oil in a sauté pan over medium heat. Add the bacon and sauté until it begins to brown, about 2 minutes. Add the shredded radicchio, stirring until it begins to wilt, about 2 minutes. Add 3 Tablespoons of water to the pan and continue cooking until the radicchio is tender, about 3-4 minutes.

Add the pappardelle to the sauté pan and toss thoroughly to incorporate the ingredients. Add the butter, remaining olive oil and 2 Tablespoons of cheese. Season to taste with salt and pepper.

Serve immediately with the remaining cheese on the side.

Serving Suggestion

Serve with an antipasto plate of assorted olives, roasted peppers, and Italian cold cuts and the Castellblanch Cava Brut Zero.

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 15 minutes

Republished with the permission of StarChefs.com.

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