Spaghetti with Pecans and Radicchio

  • Total: 32 min
  • Prep: 14 min
  • Cook: 18 min
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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. 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. 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. 3. Add the cooked pasta to the skillet and toss to coat. Stir in the radicchio and parsley.

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