5.0 from 27 votes
Wild garlic fettuccine pasta with speck and radicchio (Italian chicory)
This pasta with speck and radicchio is a wonderful combination of Northern Italian flavours. It's quick and easy to make and bound to be loved by all the family!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 774 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 350 g fettuccine or tagliatelle, pappardelle or penne
- 100 g speck or pancetta cut into small cubes or strips
- 1-2 red radicchio (Italian chicory)
- 1 small white onion
- ½ glass of white wine
- 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.
Cup of Yum
Notes
- This recipe can be made with pancetta instead of speck and other types of pasta ribbons such as tagliatelle or pappardelle. You can also use short pasta such as penne.
Nutrition Information
Calories
774kcal
(39%)
Carbohydrates
70g
(23%)
Protein
22g
(44%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
8g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
127mg
(42%)
Sodium
397mg
(17%)
Potassium
439mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
533IU
(11%)
Vitamin C
2mg
(2%)
Calcium
219mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 774
% 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.