Pasta with Radicchio, Leeks, and Pancetta
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Spaghetti | 320g |
| Radicchio (chicory) | 280g |
| Leeks | 230g |
| Sweet Pancetta | 70g |
| Water | 150g |
| Extra Virgin Olive Oil | 50g |
| Peeled Almonds | 25g |
| Parmigiano Reggiano DOP | 35g |
| Garlic | 1 clove |
| Salt | To taste |
| Black Pepper | To taste |
| Oregano | To taste |
| Almond Flakes | To taste |
Instructions
To prepare this flavorful Pasta with Radicchio, Leeks, and Pancetta, start by cleaning the leeks. Trim off the root end and the tough green parts. Slice the leek lengthwise and discard the outer leaves if they’re tough. If there’s any dirt trapped in the layers, rinse the leeks under cold water. Once cleaned, cut them into thin slices, about a few millimeters thick.
Next, heat 10g of extra virgin olive oil in a pan. Once hot, add the sliced leeks and sauté them until softened and fragrant, about 5 minutes. When done, transfer the leeks to a food processor. Add the peeled almonds and the grated Parmigiano Reggiano cheese. Pour in 20g of olive oil and blend until smooth, creating a rich, creamy leek mixture. Set this mixture aside in a bowl for later use.
In a separate pot, bring a large amount of water to a boil, salting it once it’s bubbling. This water will be used to cook the pasta.
While the water heats up, move on to the pancetta. Slice it into thin strips, roughly half a centimeter thick, and set it aside. For the radicchio, remove the outer leaves, slice the head in half, and carefully cut out the tough core. Cut the radicchio into thin strips and give it a quick rinse to remove any dirt. Drain thoroughly.
Now, heat 20g of olive oil in a pan over medium heat. Add a whole garlic clove and let it infuse the oil. Once the garlic releases its aroma, remove it from the pan. Add the pancetta and cook it until crispy, around 5-7 minutes. Then, add the radicchio to the pan. Stir occasionally, allowing the radicchio to wilt and cook for about 10 minutes. Season with salt and black pepper to taste. Once done, remove the pan from the heat.
By now, your water should be boiling. Add the spaghetti and cook it according to the package instructions, ensuring it’s al dente.
While the pasta is cooking, grab another pan and place the leek mixture into it, without turning on the heat yet. Stir in one or two ladles of the pasta cooking water to loosen up the mixture and create a creamy consistency.
Once the pasta is ready, reserve a bit of the cooking water and drain the spaghetti. Add the drained pasta directly to the leek sauce and toss it to coat evenly. Stir in the pancetta and radicchio mixture. Continue to sauté everything together over high heat for 1 minute, allowing the flavors to meld.
Finally, plate the pasta and garnish with fresh oregano leaves, almond flakes, a sprinkle of black pepper, and a drizzle of extra virgin olive oil for extra richness.
Serving Tips
For an added touch of elegance, serve the pasta with a sprinkle of additional grated Parmigiano Reggiano or a few extra almond flakes for crunch. This dish pairs wonderfully with a light, crisp white wine or a full-bodied red for those who prefer something bolder. Enjoy your homemade Pasta with Radicchio, Leeks, and Pancetta—a delightful combination of earthy, smoky, and creamy flavors that will impress anyone at your table!
