Pasta with Radicchio, Leeks, and Pancetta

Pasta with radicchio, leeks, and pancetta is a flavorful dish that combines the sweetness of leeks with the slightly bitter taste of radicchio and the savoriness of pancetta. Here is a recipe to prepare it with an Italian touch.

Ingredients

• 320 g of pasta (penne or fusilli work great)
• 200 g of red radicchio
• 150 g of smoked pancetta, cubed
• 2 leeks (only the white part)
• 100 ml of cooking cream
• Extra virgin olive oil
• Salt and pepper to taste
• grated Parmesan for garnish

Preparation

1. Clean the radicchio, cut it into strips and rinse it under running water. Also clean the leeks, cutting them into thin rounds.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add the leeks. Sauté over medium-low heat until they become translucent.
3. Add the pancetta to the skillet with the leeks and let it brown until crispy.
4. Add the radicchio to the skillet and sauté for a few minutes, until it has slightly wilted.
5. Deglaze with a bit of white wine, allowing the alcohol to evaporate.
6. Add the cooking cream, a pinch of salt and pepper. Let everything cook over low heat for a few minutes so the flavors meld.
7. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
8. Drain the pasta and transfer it to the skillet with the sauce. Toss everything in the skillet for a few minutes to allow the pasta to absorb the flavors.
9. Serve hot with a sprinkle of grated Parmesan.

Fun Fact

The red radicchio from Treviso is a typical ingredient from Northern Italy, particularly Veneto, and is often used in cooking for its intense flavors and the color it adds to dishes. Paired with pancetta, it creates a pleasant contrast that makes this dish truly unique.

I wish you a buon appetito with this delicious pasta! If you have questions or curiosities or if you need variations for dietary needs, I’m here to help.