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Tagliatelle radicchio, pancetta e... - 22/03/2023

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Recipe Information

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Video-Specific Recipe

Pasta with Radicchio, Walnuts and Black Pepper

Cultural Context

Originating from Northern Italy, this dish showcases the unique flavor of radicchio, a type of chicory known for its bitter and slightly spicy taste. Traditionally enjoyed in the colder months, it pairs beautifully with the richness of walnuts and the sharpness of cheese. Today, variations include different nuts or cheeses, making it a versatile choice for pasta lovers worldwide.

ItalianITmain
30 min
medium
4 servings
Servings4
350 g di tagliatelle
50 g di pancetta affumicata
1 cespo di radicchio trevigiano
1 spicchio d'aglio
2 cucchiai di olio evo
sale e pepe
200 g di Monte veronese semi stagionato
100 ml di panna fresca

walnuts

๐Ÿฅ—Healthier: pumpkin seeds

๐Ÿ’ฐCheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein, while sunflower seeds are often less expensive.

parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories, while grana padano is a more affordable cheese option.

1

Cook the tagliatelle according to package instructions until al dente.

2

In a pan, heat the olive oil and sautรฉ the garlic until fragrant.

3

Add the pancetta and cook until crispy.

4

Incorporate the radicchio and cook until wilted.

5

Season with salt and pepper to taste.

6

Prepare the fonduta by melting the Monte veronese cheese with the fresh cream in a separate pot until smooth.

7

Serve the tagliatelle topped with the radicchio and pancetta mixture, drizzled with the fonduta.

Cooking Techniques

boilingsautรฉing

Spice Level:

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Allergens

tree-nutsmilk

Also Known As

Pasta al RadicchioPasta con Radicchio e Noci
Local Name: Pasta con Radicchio, Noci e Pepe Nero

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