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Adam Liaw’s rigatoni with radicchio and pancetta

Adam Liaw
Adam Liaw

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Rigatoni with radicchio and pancetta.
Rigatoni with radicchio and pancetta.William Meppem

Radicchio is one of my favourite vegetables. It has a bittersweet flavour and a texture that’s crisp when raw but almost meaty when it’s cooked. The cream here is optional.

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Ingredients

  • 500g dried rigatoni

  • 3 tbsp olive oil

  • 200g pancetta

  • 1 small head radicchio, roughly diced

  • 4 garlic cloves, finely chopped

  • 150ml thickened cream

  • ½ cup grated parmesan, plus extra to serve

  • black pepper, to serve

Method

  1. Step 1

    Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions. Start checking whether the pasta is done about 2 minutes before the time recommended on the packet.

  2. Step 2

    While the pasta is cooking, heat a large frying pan over medium heat and add the olive oil and pancetta. Fry for about 2 minutes until the pancetta is crisp, then remove from the pan with a slotted spoon and set aside. Add the radicchio and garlic to the oil in the pan. Cook for about 5 minutes until the radicchio starts to brown. Add the pasta and about ½ a cup of the pasta water, then the cream, parmesan and pancetta, and toss together until the mixture creates a creamy sauce. Scatter with extra parmesan and freshly ground black pepper, then serve.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.watoday.com.au/goodfood/recipes/adam-liaw-s-rigatoni-with-radicchio-and-pancetta-20240408-p5fi9n.html