Tagliatelle with Radicchio & Parmigiano Reggiano
There is something mystical about parmigiano reggiano. Few people really understand the history of this inimitable cheese. It’s required to be 100% natural with no preservatives and it's lactose free. It is made with the utmost of care and detail that only craftspeople can learn through generations, and you can taste that magic in this dish. The triumph of this dish is the creamy parmigiano sauce, with the fattier pancetta, and bitter radicchio. That little pinch of nutmeg is just an excellent surprise in an otherwise Italian preparation. This is an excellent winter dish to keep in your arsenal for a cozy meal with friends (or solo)!
all units: U.S. Imperial
- 16oz heavy cream
- 1 tbsp butter
- ½ c parmigiano reggiano
- 6oz pancetta (omit if vegetarian) chopped thinly
- 1 small head radicchio, sliced into ribbons
- ½ tsp nutmeg
- Flaky sea salt & fresh cracked pepper
- 1 tbsp sea salt for pasta water
- 1 lb Tagliatelle pasta
Heat a large pot with salted water, cook the pasta very al dente, drain reserving about ½ c pasta water.
Make the sauce: heat the heavy cream and melt the butter and parmesan together, add pinch of salt and fresh cracked pepper. Add a pinch of the nutmeg and stir. In a cast iron skillet, with the heat on high, cook the pancetta, about 3-5 mins. Reduce the heat to medium, then add the radicchio to the pan and give it a few stirs to lightly sauté.
Make the pasta: add the cooked pasta and ¼ c of the pasta water to the pan with the pancetta and radicchio. Turn the heat on medium-high, and pour in the cream sauce. Wait for the sauce to bubble up and thicken. Add more pasta water if necessary until the pasta noodles are cooked al dente. Remove from the heat, and garnish with freshly grated parmigiano reggiano, flaky sea salt and cracked pepper. Finish with a sprinkling of nutmeg, serve immediately.