2 heads chioggia or treviso radicchio
1 medium yellow onion, peeled and chopped
¼ lb [112 g] pancetta, julienned
2 cloves garlic, minced
1 tbsp [30 ml] fresh oregano, minced
3 tbsp [45 ml] extra-virgin olive oil
Salt and freshly ground black pepper
1 lb [450 g] pappardelle
½ cup [125 ml] freshly grated parmigiano-reggiano
Core, then julienne, chioggia or treviso radicchio.
Heat oil in a large skillet over medium heat. Add pancetta and brown, stirring occasionally, for 5 minutes. Reduce heat to medium-low and add onions. Season with a little salt (be careful as pancetta is already salty) and pepper and cook, stirring occasionally until onions are translucent, about 5 minutes more. Add minced garlic and oregano and cook for 2 minutes.
Meanwhile, cook pappardelle in a large pot of salted water until al dente. Drain pasta, reserving ½ cup [125 ml] cooking water. Add radicchio to onion mixture and cook, stirring, until radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water, mix well. Season with salt and pepper and add half of the parmigiano-reggiano. Toss well and serve in warm plates, sprinkled with more cheese and ground black pepper.
Recipe Credit: Adapted from Steven Wagner, Saveur Magazine