Tagliatelle with Prosciutto & Radicchio
Submitted by bubbles60
Tagliatelle with crispy prosciutto, wilted radicchio, fresh basil, and Asiago shavings. Two ways to finish it: tossed fresh or stir-fried until the radicchio darkens and softens.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minBitter, salty, herby, and nutty all in one bowl. This pasta hits every note.
Prosciutto gets fried until shatteringly crisp, then shredded radicchio either goes in raw for a peppery crunch or gets a quick stir-fry until it wilts and deepens to a gorgeous dark cranberry.
Fresh basil and shaved Asiago cheese tie it all together.
The recipe gives you two options for assembly, so you can match the dish to your mood: bright and fresh, or warm and mellow.
Variations
- Turkey bacon swap: Works well if you want a lighter, slightly smokier take.
- Add toasted pine nuts for extra crunch and richness.
- Stir in a handful of baby spinach with the radicchio for a milder bitterness.
Pro Tips
- Fry the prosciutto until genuinely crispy. Limp prosciutto won’t give you the textural contrast this dish needs against the soft pasta.
- Try both serving methods at least once. The stir-fried radicchio version is more mellow and sweet, while the raw toss keeps the bitter bite front and center.
- Use both shaved and grated Asiago. The shavings give you dramatic presentation while the grated bits melt into the pasta.
Ingredients
Directions
PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola.
LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking.
Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss. Add hot “buttered” pasta and toss. Distribute servings to heated bowls. Top with cheese.
Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes, until just wilted and the cranberry color darkens. Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings, some grated.
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