- 500g of fresh Pasta Company spaghetti
- 1 onion
- 500g of red radicchio
- 150g of speck or pancetta
- 2 large cloves of garlic
- 1 Tablespoon of olive oil
- ½ cup white wine
- 50g pine nuts toasted
- 1 tablespoon parsley
- 100g butter cut into small cubes
- salt and pepper to taste
- Shaved Parmesan for serving
- ( 150mls of cream optional if using cream then also add a pinch of freshly grated nutmeg)
In a dry non stick pan on a medium heat toast the pine nuts till a golden brown . Set aside.
Chop the pancetta or speck into diced pieces and set aside. Next step is to rinse the radicchio leaves and pat dry then remove the white stem, discard this stem as it can be fairly bitter in a sauce, cut the radicchio leaves into strips and set aside.
Chop the onion very finely
Peel the garlic and depending on preference either mince or finely slice ( I finely slice )
Now in a heavy based frying pan add the olive oil and heat on medium heat and wait till the pan is hot but not smoking. Once the pan is at the desired temperature add the onions and cook till transparent stirring constantly to prevent burning or sticking this should take around 5 minutes (the onion should look no darker than a light golden colour) now add the pancetta to the onion and cook together, stirring occasionally, cook for a further 5 minutes. Add the garlic and season with the salt and pepper then add the garlic for a minute or two followed by the white wine, add this in two batches to demiglaze the pan. Once the white wine has reduced slightly add the radicchio, as soon as the radicchio wilts add the butter cubes including the parsley and gently toss through till melted.
* if you wish you may add the cream and nutmeg here
Turn the heat off and remove from the element to prevent further cooking.
Bring a large pot of water around 4 litres to the boil and add a generous amount of salt only when the water has reached the boil !
Hint: you can do this step as you start the radicchio sauce
Cook the pasta spaghetti for the recommended 3 minutes. If using dried pasta follow the package directions.
Drain the pasta and add the drained pasta to the pan and turn the heat on again to sauté for no more than a minute to warm through and coat the spaghetti finally add the pine nuts and toss together.
Immediately serve with freshly shaved parmigiano reggiano.
Recipe by, Kerryn Saffioti.