Orecchiette Pasta with Pancetta and Radicchio
Orecchiette pasta with pancetta, garlic, and radicchio. This delicious, 10 minute pasta recipe is so simple, light and perfect for Summer.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz (350g) orecchiette pasta
- 1/2 small radicchio (roughly chopped)
- 1/2 cup (120ml) chicken stock
- 3.5 oz (100g) smoked pancetta (cubed)
- 2 garlic cloves (thinly sliced)
- 1 tbsp parmesan (freshly grated)
- salt and pepper to season
- olive oil (if needed)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the orecchiette pasta according to packet instructions until al dente.
- 2
Add the pancetta to a large pan and fry until it's just starting to brown, there should be enough fat in the pancetta but if needed add a little drizzle of olive oil to the pan.
- 3
Finely slice the garlic cloves and add them to the pancetta, fry until the garlic is just beginning to turn golden
- 4
Add the stock and simmer the sauce for 2-3 minutes until it has reduced slightly. Once the pasta is ready, drain and add it to the sauce
- 5
Add the chopped radicchio, parmesan and a pinch of salt and pepper and mix through. Serve.