Pasta with Radicchio, Bacon, and Fontina, a simple yet very tasty dish, perfect for a family lunch or a dinner with friends.
I’ve paired the bitter taste of radicchio with the sweet flavors of bacon and fontina for a very pleasant flavor mix. I don’t usually like bitter vegetables, but this recipe made me change my mind. Just to show how much I liked it, I went for seconds. 😊
Since it was an experiment (I still had some radicchio plants left in the garden), I didn’t go overboard with the number of leaves, but next time I’ll use more.
But now, let’s see together how to prepare Pasta with Radicchio, Bacon, and Fontina. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.
Gabriella
Other tasty first courses to try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
For 2 people
- 5.3 oz pasta (penne, farfalle, fusilli, and other types of short pasta)
- 1/2 head radicchio (quantity to taste)
- 1.4 oz bacon (diced)
- 2 tbsps extra virgin olive oil
- 1/2 onion
- 1.8 oz fontina (diced)
- to taste grated parmesan
Tools
- 1 Pan
- 1 Pot
- 1 Chopper corded
Steps
First, put a pot with plenty of water on the heat and bring it to a boil. When the water boils, add the penne (or the pasta shape you prefer) and cook them for at least 11 minutes (depending on the instructions on the box); they should be al dente.
While the pasta is cooking, prepare the sauce.
Meanwhile, heat a non-stick pan and add the bacon; let it brown until all the fat has melted, stirring occasionally, then once it’s ready, remove it from the pan and set it aside.
In the same pan with the bacon fat, add 2 tablespoons of extra virgin olive oil and the chopped onion and sauté over high heat, then add the radicchio, after washing it, drying it with a clean cloth, and cutting it into thin strips.
Adjust the salt, if needed, but don’t overdo it: remember that the bacon is already salty. Cover with a lid and let it wilt for a few minutes and, if necessary, add some pasta cooking water.
Once the pasta is cooked, drain it and put it, still hot, in the pan with the radicchio. Add the bacon and let it cook for a few minutes. Turn off the heat, add the diced fontina, a sprinkle of grated parmesan and serve.
Here’s the Pasta with Radicchio, Bacon, and Fontina ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Pasta with Radicchio, Bacon, and Fontina for up to 2 days in the refrigerator, sealed in an airtight container.
Did you know that …
This way the pasta doesn’t stick. If you want your pasta not to stick and be perfectly cooked, don’t pour it into the boiling water all at once, but a little at a time, so that the water continues to boil and cooking is even. However, remember to stir regularly throughout.
This way the pasta doesn’t stick. If you want your pasta not to stick and be perfectly cooked, don’t pour it into the boiling water all at once, but a little at a time, so that the water continues to boil and cooking is even. However, remember to stir regularly throughout.
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