Rolled Pasta with Radicchio, Pancetta

Name: Rolled Pasta with Radicchio, Pancetta
Yield: 4
Cuisine: Fusion
Ingredients: pasta, penne; salt; olive oil; shallots; pancetta; radicchio; butter; parmesan, parmigiano-reggiano cheese, grated; balsamic vinegar; salt and black pepper

Submitted by Shack62

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

OUNCES PASTA, PENNE
or farfalle, dried

TABLESPOON SALT

TABLESPOONS OLIVE OIL

EACH SHALLOTS
chopped, or 6 green onions, white part only *

OUNCES PANCETTA
diced *

HEAD RADICCHIO
or 1 lb belgian endive. sliced into thin strips to yeild 2 cups *

TABLESPOONS BUTTER
unsalted, cut into small pieces

CUP PARMESAN CHEESE
grated

TABLESPOON BALSAMIC VINEGAR

X SALT AND BLACK PEPPER *

Directions

Bring 3 quarts water to a boil in a large pot. Add salt, then the dried pasta. Cook until al dente (8-10 min.)
Meanwhile, in a skillet, heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp. Add radicchio and sauté until it wilts.
Scrape contents of skillet into a bowl. Toss to combine ingredients, season with salt and pepper to taste and serve.

* not incl. in nutrient facts

Comments

Nutrition Facts

53g

Amount per Serving

Calories 254 62% of calories from fat

% Daily Value *

Total Fat 18g 27%

Saturated Fat 6g 30%

Trans Fat 0g

Cholesterol 21mg 7%

Sodium 1884mg 78%

Total Carbohydrate 6g 6%

Dietary Fiber 1g 3%

Sugars g

Protein 11g

Vitamin A 6% • Vitamin C 1%

Calcium 8% • Iron 6%

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