At my home, pasta with pancetta and radicchio is one of those dishes that everyone agrees on. It’s quick, smells like good things and brings to the table that irresistible mix of crunch and bitterness that only radicchio can give. It’s the perfect recipe for those evenings when you want something simple but special, a dish that comforts without complicating your life.
Here are other delicious recipes to try
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4People
- Cooking methods: Cooking with kitchen robot, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients for pasta with pancetta and radicchio
- 11 oz pasta
- as needed water (for cooking the pasta)
- 6 oz Chioggia radicchio (or other red radicchio)
- 6 oz smoked pancetta
- 1/3 cup red wine
- 1/3 cup golden onion
- 2 tbsp extra virgin olive oil
- 1 pinch black pepper
- 1 pinch garlic powder
Tools
- 1 Kitchen robot Bimby tm31 – tm5 – tm6 – tm7
- 1 Pot
- 1 Skillet
- Knives
Preparation of pasta with pancetta and radicchio
First of all, put a pot of salted water on the heat to cook the pasta. Meanwhile, while we wait, let’s prepare our sauce.
WITHOUT BIMBY: In a skillet, sauté the oil with the chopped onion. When it has softened, add the pancetta cut into cubes and let it brown for a few minutes. Season with pepper and garlic, then add the thinly sliced radicchio and mix well. After about five minutes, deglaze with the red wine and continue cooking until the alcohol has completely evaporated. Then use to dress the pasta.
WITH BIMBY: Put the oil and the onion pieces into the bowl and chop for 5 seconds at speed 5. Scrape down the mixture and heat for 3 minutes at 248°F speed 1.
Add the diced smoked pancetta and brown for 3 minutes at 248°F speed 1.
Add the finely chopped radicchio and cook for 3 minutes at 248°F speed 1 counterclockwise.
Deglaze with the wine and finish cooking: 15 minutes at 212°F speed 1 counterclockwise. Once ready, you can use it to dress the pasta.
TIPS and NOTES
How to store it
Transfer the pasta to an airtight container as soon as it has cooled slightly.
Avoid leaving it at room temperature for too long.
If possible, add a drizzle of oil and toss: this helps prevent sticking.
How long it lasts
In the refrigerator: 1–2 days. Pancetta is a delicate ingredient and radicchio tends to lose its texture, so it’s better not to exceed this.
In the freezer: not ideal. Cooked pasta tends to become mushy and radicchio loses its texture completely. It can be done in an emergency, but it’s not recommended.
How to reheat it
In a skillet with a splash of water or milk to restore creaminess.
Or in the microwave, stirring halfway through heating to avoid drying out.
Pasta with pancetta and radicchio pairs well with many side dishes that enhance its flavors without overpowering them.
🧡 Sides that go wonderfully
Fresh salad (lamb’s lettuce, arugula or mixed greens): lightens the dish and cleanses the palate.
Roasted vegetables (pumpkin, carrots, fennel): their sweetness balances the bitterness of the radicchio.
Grilled radicchio: for those who want to stay on theme and intensify the flavor.
🍷 Wines that hit the mark
Aromatic white such as a Gewürztraminer or Sauvignon: fresh, fragrant, perfect to contrast the pancetta.
Light red like Pinot Noir or Bardolino: soft, they won’t overpower the dish.
Dry bubbles (Prosecco brut): ideal if you want a more festive pairing.
