In a large Skillet/saute pan cook the pancetta.
Reserve the pancetta and drain the fat ( or use inplace of EVOO)
Add EVOO and head over Medium High heat.
Reduce heat to medium, add the onion and cook till golden, about 30 Minutes.
Meanwhile cook and drain the pasta reserving 1/2 cup of the liquid.
Add the radicchio to the onions and cook until wilted.
Add the pancetta, pasta and reserved pasta water.
Mix well and season w/S&P.
1 - 3 of 3 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.