Saute Radicchio and Pancetta with Pasta

Radicchio loses its bright colors when sauteed, becoming a wintry brown, almost the color of the crispy pancetta and onions that accompany it. The strong flavors of this simple, filling dish are especially welcome on a cold night.

1/3 cup diced pancetta or thick bacon

1 garlic clove, minced

10 ounces fettuccine

2 cups coarsely chopped radicchio

2 Tbsp olive oil

1/4 cup dry white wine

1/4 cup freshly grated Parmesan cheese

1 tsp freshly ground black pepper

salt (optional)

Cook the pancetta in a skillet over medium heat until it is almost brown, 4 or 5 minutes. Add the garlic and onion and saute, stirring often, for a minute or two.

Start cooking the fettuccine. It should be done at the same time as the radicchio.

Add the radicchio to the pancetta mixture, drizzle with the olive oil and saute, turning often for 3 to 4 minutes, or until the radicchio is limp and begin to change color. Increase heat to high; stir in the wine and cook 1 or 2 minutes, stirring until the wine is reduced by half.

Drain the fettuccine and place in a shallow serving bowl. Pour the radicchio mixture over the top and add the cheese; fold into the pasta until well incorporated. Add the pepper and additional salt, if needed.

Serves 3 to 4.