Spaghetti with Pecans and Radicchio

Total Time:
32 min
14 min
18 min
  • Kosher salt
  • 8 ounces dried spaghetti
  • 4 ounces pancetta, diced
  • 3 cloves garlic, chopped
  • 1/2 cup chopped pecans
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan
  • 1 small head radicchio, chopped
  • 2 tablespoons chopped fresh parsley
  • 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid.

  • 2. Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes. Add the garlic, pecans, and red pepper flakes and cook 1 minute. Add the broth and wine and cook until reduced by half, about 2 minutes. Stir in the butter and cheese.

  • 3. Add the cooked pasta to the skillet and toss to coat. Stir in the radicchio and parsley.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

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