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5.0 from 9 votes

Orecchiette Pasta with Pancetta and Radicchio

Orecchiette pasta with pancetta, garlic, and radicchio. This delicious, 10 minute pasta recipe is so simple, light and perfect for Summer. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
10 mins
Servings: 4 people
Course: Main Course
Cuisine: Italian

Ingredients

  • 12 oz (350g) orecchiette pasta
  • 1/2 small radicchio roughly chopped
  • 1/2 cup (120ml) chicken stock
  • 3.5 oz (100g) smoked pancetta cubed
  • 2 garlic cloves thinly sliced
  • 1 tbsp parmesan freshly grated
  • Salt and pepper to season
  • olive oil if needed

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil and cook the orecchiette pasta according to packet instructions until al dente.
  2. Add the pancetta to a large pan and fry until it's just starting to brown, there should be enough fat in the pancetta but if needed add a little drizzle of olive oil to the pan. 
  3. Finely slice the garlic cloves and add them to the pancetta, fry until the garlic is just beginning to turn golden
  4. Add the stock and simmer the sauce for 2-3 minutes until it has reduced slightly. Once the pasta is ready, drain and add it to the sauce
  5. Add the chopped radicchio, parmesan and a pinch of salt and pepper and mix through. Serve.

Notes

  • Nutrition Facts Orecchiette Pasta with Pancetta and Radicchio Amount Per Serving Calories 436 Calories from Fat 99 % Daily Value* Fat 11g17%Saturated Fat 3g19%Cholesterol 18mg6%Sodium 231mg10%Potassium 269mg8%Carbohydrates 65g22%Fiber 2g8%Sugar 2g2%Protein 15g30% Vitamin C 0.5mg1%Calcium 35mg4%Iron 1.3mg7% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 436
  • Calories from Fat 99
  • % Daily Value*
  • Fat 11g
  • 17%
  • Saturated Fat 3g
  • 19%
  • Cholesterol 18mg
  • 6%
  • Sodium 231mg
  • 10%
  • Potassium 269mg
  • 8%
  • Carbohydrates 65g
  • 22%
  • Fiber 2g
  • 8%
  • Sugar 2g
  • 2%
  • Protein 15g
  • 30%
  • Vitamin C 0.5mg
  • 1%
  • Calcium 35mg
  • 4%
  • Iron 1.3mg
  • 7%
  • I use dried orecchiette pasta because it takes longer to cook and gives me time to make the sauce. If you are using fresh pasta (bought refrigerated in the supermarket) it will cook much faster so add it when the sauce is almost done.
  • Make sure you don't add the radicchio too soon into the pasta as it loses it's lovely vibrant purple colour and turns brown when cooked.
  • Substitute the radicchio with baby spinach.
  • Peas added to the pasta would add extra freshness
  • You can substitute the orecchiette or any short pasta shape
  • Add some fresh chilli or red pepper flakes for a spicy kick
  • Try adding fresh herbs such as parsley or basil
  • Lemon zest would add a nice zing