Radicchio and pancetta tagliatelle recipe image

Print Radicchio and pancetta tagliatelle

When cooked, chicory loses a some of the bitterness that people find challenging. This is a super-speedy pasta recipe: you can make the sauce in the time it takes the pasta to cook.

Ingredients

  • 50g pancetta, chopped
  • 4 sage leaves
  • 1 garlic clove, chopped
  • 2 radicchio heads, finely shredded
  • 150ml double cream
  • 400g tagliatelle
  • Parmesan, grated, to serve
  • Salt & pepper

Method

  1. Cook the tagliatelle according to packet instructions.
  2. Meanwhile, fry a little chopped pancetta and sage in a pan, then add the garlic and radicchio. Cook gently until wilted. Pour in the double cream and cook rapidly for 5 minutes, until slightly reduced.
  3. Toss with the tagliatelle to coat, season, and serve sprinkled with Parmesan.
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