Tagliatelle with Radicchio & Rocket

Serves 4


  • 50 g/2 oz. /4 tbsps. unsalted butter
  • 1 red onion, peeled and sliced
  • 125 g/4 oz. pancetta, chopped
  • 75 g/3 oz. radicchio, outer leaves discarded, then sliced
  • 125 ml/4 fl oz. / ½ cup dry white wine
  • 50 ml/2 fl oz. / ¼ cup double/heavy cream or creme fraiche
  • 2-3 tbsps. freshly grated Parmesan cheese, plus fresh
  • Parmesan shavings
  • 225 g/8 oz. fresh tagliatelle or use bought pasta
  • 25 g/1 oz. rocket/arugula, lightly chopped if leaves are large, rinsed


Heat the butter in a saucepan, add the onion and pancetta and fry gently for 3-5 minutes until the onion is beginning to soften. Add the radicchio and continue to fry for 3 minutes.

Pour in the wine, bring to the boil and let it bubble for 2 minutes. Take the pan off the heat and slowly pour in the cream or creme fraiche. Stir in the grated Parmesan cheese and keep warm.

Meanwhile, bring a large saucepan of water to a rolling boil. Add the pasta and cook until a/ dente: 3-4 minutes for fresh and 8-10 minutes for dried. Drain, reserving 2 tablespoons of the pasta cooking water.

Return the cooked pasta to the saucepan, add the sauce and the cooking water, stir, and then gently stir in the rocket/arugula. Serve immediately with fresh Parmesan shavings.

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