Pappardelle with Radicchio and Bacon

Recipes & Wine

Yield: 4 Servings
Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients:

• 1 pound dried pappardelle pasta
• 2 Tablespoons extra virgin olive oil
• 1/4 pound bacon, diced
• 3 heads radicchio, cored and finely shredded
• 3 Tablespoons water
• 1 Tablespoon unsalted butter
• 1/4 cup Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

Method:

• 1.

  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.

• 2.

  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.

• 3.

  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.

• 4.

  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 Reserva »

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