Bacon and Radicchio Pasta
Linguine with bacon and radicchio. This is so boldly flavored and hearty and good.
Here's a recipe that I love to make when I don't have a whole lot of energy—but want something immensely satisfying nonetheless....good heavens, wouldn't that be all the time?
The recipe stars radicchio (that’s trévise, en français), but don't worry: It's not super-bitter, because because braising the veggie in wine mellows its pungency, and smoky-salty bacon beautifully contrasts any pleasing bitterness that remains. You’re going to love it.
French Pasta with Bacon and Radicchio
Ingredients
8 ounces linguine or tagliatelle
1 tablespoon extra-virgin olive oil
4 slices bacon, chopped
1 tablespoon butter
2 large cloves garlic
1 large head radicchio, cored and sliced
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons snipped fresh chives
1/4 teaspoon smoked Spanish paprika
Salt and freshly ground black pepper to taste
1/2 cup Comté, Emmental or Gruyère, or a hard-aged cheese (2 ounces)
Instructions
Put the water for the pasta on to boil.
Meanwhile, in a large skillet, heat the tablespoon olive oil until it shimmers. Add bacon and cook until cooked through but not brown. Remove the bacon from the skillet and drain off all but 1 tablespoon of the fat. Melt the butter in the skillet.
Add the garlic to the skillet; cook and stir until fragrance is released. Add the radicchio; cook and stir until wilted. Add the wine and the broth; bring to boiling; reduce heat and cook until radicchio is tender about 10 minutes. Add the chives and the paprika.
While the radicchio is braising, cook the pasta according the package directions; drain and keep warm.
Toss the radichio mixture with the bacon, pasta, and half of the cheese. Divide among shallow bowls. Sprinkle remaining cheese on top.
