Spaghetti with Pecans and Radicchio

1. 1

   1.

2. 2

   Bring a large pot of salted water to a boil.

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   Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid.

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   2.

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   Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes.

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   Add the garlic, pecans, and red pepper flakes and cook 1 minute.

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   Add the broth and wine and cook until reduced by half, about 2 minutes.

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   Stir in the butter and cheese.

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   3.

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    Add the cooked pasta to the skillet and toss to coat.

11. 11

    Stir in the radicchio and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.