Pasta with Guanciale, Radicchio and Ricotta Recipe

Name: Pasta with Guanciale, Radicchio and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound calamarata or other short, wide tubular pasta; 1/4 cup extra-virgin olive oil, plus more for drizzling; 3 medium red onions, cut into 8 wedges each; Kosher salt; 6 ounces guanciale or pancetta, cut into 1/4-inch dice; 3/4 cup freshly grated Pecorino Romano cheese; 1/4 small head of radicchio, torn into 2-inch pieces; Freshly ground pepper; 1/3 cup fresh ricotta cheese; 1/4 cup chopped walnuts

Servings: persons

1/2 pound calamarata or other short, wide tubular pasta
1/4 cup extra-virgin olive oil, plus more for drizzling
3 medium red onions, cut into 8 wedges each
Kosher salt
6 ounces guanciale or pancetta, cut into 1/4-inch dice
3/4 cup freshly grated Pecorino Romano cheese
1/4 small head of radicchio, torn into 2-inch pieces
Freshly ground pepper
1/3 cup fresh ricotta cheese
1/4 cup chopped walnuts

1
In a large pot of salted boiling water, cook the pasta until al dente, about 8 minutes.
2
Drain the pasta, reserving 1/2 cup of the cooking water.
3
Meanwhile, in a large, straight-sided skillet, heat the 1/4 cup of olive oil.
4
Add the onions, season with salt and toss to coat with the oil.
5
Cook over high heat until the onions are just beginning to soften, about 1 minute.
6
Stir in 3/4 cup of water and cook until the water is evaporated and the onions are just tender, about 6 minutes.
7
Stir in the guanciale and cook, stirring, until the fat is rendered and the guanciale is lightly browned and crisp, about 7 minutes.
8
Carefully drain off all but 2 tablespoons of the fat from the skillet.
9
Stir in the pasta along with the pecorino, radicchio and the reserved pasta water.
10
Cook over high heat, stirring constantly, until hot, about 1 minute.
11
Season the pasta with salt and pepper and top with dollops of the ricotta.
12
Transfer the pasta to a large serving dish, sprinkle with the walnuts and top with a drizzle of olive oil.
13
Serve immediately.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound calamarata or other short, wide tubular pasta, 1/4 cup extra-virgin olive oil, plus more for drizzling, 3 medium red onions, cut into 8 wedges each, Kosher salt, and more.

Yes, Pasta with Guanciale, Radicchio and Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Guanciale, Radicchio and Ricotta

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