Wild garlic fettuccine pasta with speck and radicchio (Italian chicory)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
774 kcal
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Course
Main Course
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Cuisine
Italian
Wild garlic fettuccine pasta with speck and radicchio (Italian chicory)
Description
Wild garlic fettuccine pasta with speck and radicchio blends tender pasta ribbons with savory speck and slightly bitter radicchio, a type of Italian chicory. The preparation starts by shredding the radicchio and sautéing it alongside finely chopped onion and most of the speck in olive oil. Cooking the radicchio covered allows it to soften while retaining its slight bitterness, which is tempered with the addition of white wine and cream. A sprinkle of parmesan cheese enriches the sauce, adding a salty, nutty element. The crispy fried speck pieces on top contribute texture and a smoky flavor to each bite.
The sauce’s creamy texture complements the al dente fettuccine, making it a flavorful dish with contrasting notes from the bitter greens and salty cured meat. Walnut pieces scattered on top provide a delicate crunch and a hint of earthiness. This recipe works well when using similar pasta shapes like tagliatelle, pappardelle, or penne if preferred.
Serve this pasta warm as a main course for lunch or dinner. The combination of speck and radicchio gives it a distinctive taste profile typical of northern Italian cooking. It pairs well with a light salad or steamed vegetables for a balanced meal.
To reduce radicchio’s bitterness, soaking the shredded leaves in water for 20 minutes before cooking is recommended. Salt should be used sparingly when seasoning the sauce as the speck and parmesan contribute saltiness. Crispy speck can be prepared separately to maintain its texture before serving.
Ingredients
- 350 g Fettuccine pasta or tagliatelle, pappardelle or penne
- 100 g speck or pancetta cut into small cubes or strips
- 1-2 radicchio Italian chicory, red
- 1 onion small, white
- ½ white wine glass of
- 100 ml heavy cream (or italian cooking cream)
- 50 g parmesan grated
- salt for pasta and to taste
- black pepper to taste
- 2-3 tablespoon extra virgin olive oil
- 1 handful walnut pieces
Instructions
- Wash and shred the radicchio (soak leaves in water for 20 minutes before shredding if you want to reduce the bitterness) Finely chop the onion and cut the speck into cubes or short strips.
- Heat the olive oil in a frying pan or skillet and add the onion and ⅔ of the speck. Sauté for a couple of minutes until the onion becomes translucent.
- Add the shredded radicchio and a pinch of salt. Cover and let cook on a low flame for about 10 minutes. Stirring occasionally.
- In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Fry the rest of the speck in a small frying pan with a dash of olive oil until it becomes crispy.
- Pour the white wine into the pan with the radicchio, turn up the heat and cook until the alcohol has evaporated.
- Add the cream to the radicchio, stir and simmer on a low heat for another couple of minutes. Add salt and pepper to taste. (don't be too generous with the salt as speck tends to be a little salty)
- Cook the pasta al dente according to the instructions on the packet. Once the pasta is cooked, save a cup of the cooking water and drain the pasta.
- Add the pasta to the pan with the sauce. Add some of the pasta cooking water if the sauce seems dry. Mix the pasta and sauce together well.
- Serve with a sprinkling of crispy speck, walnuts (optional) and grated Parmesan.
Notes
- Radicchio bitterness can be mellowed by soaking shredded leaves in water for 20 minutes prior to cooking.
- Speck may be substituted with pancetta cut into small cubes or strips depending on availability.
- Other pasta types such as tagliatelle, pappardelle, or penne can be used instead of fettuccine without altering the dish's character.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 70g | 23% |
| Protein | 22g | 44% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 127mg | 42% |
| Sodium | 397mg | 17% |
| Potassium | 439mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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