Spaghetti with Pecans and Radicchio


Kosher salt
8 ounces dried spaghetti
4 ounces pancetta, diced
3 cloves garlic, chopped
1/2 cup chopped pecans
1/2 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon butter
1/2 cup grated Parmesan
1 small head radicchio, chopped
2 tablespoons chopped fresh parsley


1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid.

2. Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes. Add the garlic, pecans, and red pepper flakes and cook 1 minute. Add the broth and wine and cook until reduced by half, about 2 minutes. Stir in the butter and cheese.

3. Add the cooked pasta to the skillet and toss to coat. Stir in the radicchio and parsley.

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