Radicchio Pasta with Guanciale, Gorgonzola & Walnuts
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
2
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Calories
948 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Radicchio Pasta with Guanciale, Gorgonzola & Walnuts
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This simple pasta mixed with bitter radicchio, salty guanciale, walnuts and creamy gorgonzola is a marriage made in heaven.
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Ingredients
- 6 oz rigatoni (170g)(or your choice of pasta)
- 5 oz Guanciale (150g) (or pancetta)
- 1 small onion (finely diced - about ½ cup)
- 1 small radicchio (roughly shredded - about 4 cups)
- 15 walnuts (roughly chopped)
- 3.5oz Gorgonzola cheese (100g)(gorgonzola dolci/sweet)
- salt & pepper
Instructions
- In a large pan of boiling salted water, cook your pasta shapes to the packet instruction until cooked.
- While the pasta cooks, add the guanciale to a deep sauté pan then turn to heat to moderate. Let the guanciale gradually start to sizzle and render out its fat (about 4-5 minutes)
- Add the onion to the pan and let this cook for 3-4 minutes until soft and golden.
- Add the radicchio leaves and walnuts and stir for 1-2 minutes to wilt and cook the radicchio. Remove from heat until your pasta cooks.
- When the pasta is cooked, return the sauce to the heat and add the hot pasta along with 1 ladle of the pasta water and the gorgonzola cheese.
- Stir quickly to incorporate everything and create an emulsifies creamy sauce. Add a little more pasta water if needed. Season with pepper then taste and add a little salt if needed.
- Spoon into bowls and serve immediately.
Notes
- Serving Suggestions:
- Serving Suggestions:
- Storage Suggestions:
- Storage Suggestions:
- Serve immediately while hot to maintain a creamy sauce; prolonged sitting absorbs the sauce into the pasta.
- If you prefer a different blue cheese, be cautious not to overpower the sauce. Consider substituting with Mascarpone or Camembert for a luxurious creamy touch.
- No Radicchio? Substitute with chicory or other bitter greens like spinach, cavolo nero, or chard.
- In the absence of guanciale, use Italian pancetta, unsmoked salty bacon, or salt pork.
- If you don't have walnuts, pecans or hazelnuts can be used as alternatives for this dish.
- Ideally, consume fresh, but refrigerate any leftovers for 1-2 days.
- To reheat, add a little water to maintain creaminess in the sauce.
- Freezing is not recommended for this particular dish.
Nutrition Information
Show Details
Calories
948kcal
(47%)
Carbohydrates
71g
(24%)
Protein
22g
(44%)
Fat
65g
(100%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
8g
Monounsaturated Fat
2g
Cholesterol
77mg
(26%)
Sodium
635mg
(26%)
Potassium
341mg
(10%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
17IU
(0%)
Vitamin C
4mg
(4%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 948 kcal
% Daily Value*
| Calories | 948kcal | 47% |
| Carbohydrates | 71g | 24% |
| Protein | 22g | 44% |
| Fat | 65g | 100% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 635mg | 26% |
| Potassium | 341mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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