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.
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