Penne with radicchio and pancetta
An elegant pasta dish combining the slight bitterness of radicchio with savoury pancetta, shallots, and garlic. The white wine and vegetable stock reduction is enriched with double cream and brightened with fresh lemon juice and zest. Serve hot for a sophisticated dinner that balances rich and refreshing flavours.
Ingredients
- Garlic2 კბილი
- Olive Oil20 ml
- White wine100 ml
- Vegetable stock150 ml
- Double cream100 ml
- Lemon juice15 ml
Instructions
4 steps- 1
Cook the penne in a large pan of salted water, drain and return to the pan.
- 2
While the pasta is cooking, sweat the onion and garlic gently in a little oil until just soft and remove from the pan. Turn up the heat and add the pancetta, chilli and radicchio. Cook for a few minutes.
- 3
Add the wine, stock and reduce, add the cream and cook for a few minutes more. Add the mascarpone, lemon juice and zest and mix well.
- 4
Add the radicchio mixture to the cooked pasta and stir well. Tip into a bowl, scatter with parsley and shavings of parmesan and serve immediately.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes