Pasta al Radicchio & Pancetta
By Lee Jackson ↣ Published on: August 27, 2025
Quick, easy and incredibly tasty, this four-ingredient pasta wonder is packed with flavour. Ready in minutes and beyond fulfilling. Learn just how simple my pasta with radicchio and pancetta is to make yourself at home. Bellissimo!
I ate this dish in Piedmont a few years back and have been making my version of it ever since. As is the way on holiday, I was completely seduced by the whole dining affair and claimed this simple pasta with radicchio and pancetta as the best pasta I've ever eaten.
This recipe is part of my Italian and Italian Pasta Recipes collections, where you’ll discover more flavourful favourites.
After a chance to calm down, I still rate it up there as one of the simplest and tastiest pastas I make on the regular. There are only 4 ingredients, but each does some heavy lifting in creating a full-of-flavour bowl of pasta. Make this yourself and you'll see what all the fuss is about.
Why it works?
It's simple! - There are only 4 ingredients that go into making this dish. And they work in complete harmony together. Bitter radicchio with salty, smoky pancetta and umami-laden pecorino cheese - there's no better combination.
Stuff You'll Need
Ingredients are few, so if like me, you always have these at hand - you can make this dish on the fly any time. Ready in the time it takes for the pasta to cook.
- Pasta - I ate this originally with farfalle (bow shaped pasta), so that's typically what I'll use every time. You can use whatever shape takes your fancy.
- Radicchio - This is one of my favourite foods! I love this pink chickory-esque vegetable. It comes in varying types with changing levels of bitterness - take a look at another of my radicchio pasta recipes for a guide to bitterness. During cooking the radicchio loses much of the bitterness, so don't worry too much if you're not a massive fan of bitter things.
- Pancetta - Grab a chunk of smoked pancetta and cut it into small cubes for just the right amount of salty smokiness. Use guanciale ham or smoked bacon if you can't find pancetta.
- Pecorino Cheese - Any hard Italian cheese will do likePecorino, Parmigiano Reggiano or Grana Padano. Finely grate it so that it dissolves quickly to create a creamy sauce at the end.
Step by Step
Here's how this simple little pasta dish comes together. First things first, get your dried pasta on to cook in plenty of salted boiling water.
- Step 1 - Add the pancetta to large frying pan and then turn the heat on and set to medium. Let the pancetta start frying until lightly crisp. The fat will render out at this stage.
- Step 2 - Shred the radicchio and add to the pan and stir for 1-2 minutes until wilted.
- Step 3 - Once the pasta is cooked, drain (retaining about 1 cup of the cooking liquid), then tip the pasta into the pan. Remove the pan from the heat.
- Step 4 - Add about half the cooking liquid and all the grated cheese to the pan and stir or shake the pan to emulsify. You'll create a creamy sauce which will coat the pasta.
- Season with salt and pepper to your own taste and serve right away.
Pro Tips
- Emulsify - The pasta water and cheese at the end will help create a creamy sauce. Ensure the pan is off the heat when you mix the two together. If the heat is still on you'll run the risk of cooking the cheese and ending up with a claggy mess.
Serving & Storage Suggestions
This dish is best served immediately. The pasta will continue to soak up the sauce if left too long - it'll still taste good, but it'll be dryer in consistency.
It's for that reason I don't recommend storing in either the fridge or freezer. This is a dish to eat, not to squirrel away for later. Sorry, not sorry!
Ready to get cooking?
If you're in the game for a quick and fuss-free pasta dish for lunch, dinner or just because, then this is a winner every time. It's my go to all-year-round when I want to transport myself back to the wonderful scenery of Piedmont. Hope you enjoy the recipe... what are you waiting for?
More Italian recipes
If you liked this recipe, I'm sure you'll love some more of my favourite Italian recipes.
- Pasta Alla Zozzona
- Radicchio Salad with Pear, Walnut & Gorgonzola Dressing
- Bagna Cauda (anchovy and garlic sauce) - perfect for dipping radicchio leaves!
- Radicchio Pasta with Guanciale, Gorgonzola and Walnuts
- Wild Onion Pasta
- Gramigna Pasta with Sausage
- Blood Orange & Caper Salad
- Nduja Ragù with Penne
- Pallotte (Cacio e Uova) - Bread & cheese Balls from Abruzzo
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Ingredients
- 7 oz dried pasta (about 200g)
- 1 radicchio (core removed, then shredded)
- 5.5 oz pancetta (cubed, about 150g)
- 1 cup pecorino cheese (finely grated)
- Salt & pepper
Instructions
- In a large pan of generously salted water add your dried pasta to cook to the pack instructions.
- About 10 minutes before the pasta will be ready, begin making the sauce. Add the pancetta to a large cold frying pan. Turn on the heat and set to medium - let the pancetta slowly begin to fry. The fat will render out. Let it cook for 4-5 minutes until lightly crisp.
- Add the shredded radicchio and stir fry for 2-3 minutes until wilted. Remove from the heat.
- Once the pasta is cooked - retain about 1 cup of the cooking liquid and drain the rest. Add the pasta to the pan with the pancetta and radicchio.
- Add 3/4 of the water and all the cheese. Stir quickly or shake the pan until the cheese and water have emulsified into a thick, creamy sauce. Add a little salt and pepper to your own taste.Serve immediately!
Notes
- If you can't get hold of pancetta, use guanciale or smoked bacon pieces.
- You can use any shape pasta you like, personally, I love this dish with farfalle (bow shape).
- To get the best sauce, ensure the pan is off the heat and work quickly. Shaking the pan creates a good amount of friction and will create a good creamy sauce every time - not too much drown the pasta, but enough to coat everything. Also, be sure to eat this as soon as you can as the pasta will continue to soak up the sauce and dry out.
Keen to hear your thoughts on my delicious recipe!