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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pasta with Guanciale, Radicchio and Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions