Adam Liaw’s rigatoni with radicchio and pancetta
Radicchio is one of my favourite vegetables. It has a bittersweet flavour and a texture that’s crisp when raw but almost meaty when it’s cooked. The cream here is optional.
Ingredients
500g dried rigatoni
3 tbsp olive oil
200g pancetta
1 small head radicchio, roughly diced
4 garlic cloves, finely chopped
150ml thickened cream
½ cup grated parmesan, plus extra to serve
black pepper, to serve
Method
Step 1
Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions. Start checking whether the pasta is done about 2 minutes before the time recommended on the packet.
Step 2
While the pasta is cooking, heat a large frying pan over medium heat and add the olive oil and pancetta. Fry for about 2 minutes until the pancetta is crisp, then remove from the pan with a slotted spoon and set aside. Add the radicchio and garlic to the oil in the pan. Cook for about 5 minutes until the radicchio starts to brown. Add the pasta and about ½ a cup of the pasta water, then the cream, parmesan and pancetta, and toss together until the mixture creates a creamy sauce. Scatter with extra parmesan and freshly ground black pepper, then serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
