Bacon and butter and booze, oh my! Don’t forget cream, olive oil, and radicchio, one of my favorite vegetables. Yes, this recipe contains a lot of dieting no-nos, but calories are not a valid reason to miss out on something this delicious. Deprivation is not the key to anything, except maybe bingeing and unhappiness. If you’re really concerned about calories, keep in mind that this recipe makes four servings, so each portion only contains a teaspoon or so of the high-fat ingredients. Also keep in mind that our bodies need fat to function, and it’s much better to get your fat from a beautiful, flavorful pasta dish than from some chopped, formed deep-fried by-product garbage procured from a drive-thru. This dish is not one to miss!
The bacon, butter, cream, and wine make this a very, very rich dish, but the richness is balanced out by the bitterness of the radicchio. When choosing radicchio, select firm heads with white stems and tightly packed leaves. This tasty and versatile vegetable can be eaten raw or cooked, and is delicious quartered, grilled, and dressed with olive oil and lemon juice.
The bacon, butter, cream, and wine make this a very, very rich dish, but the richness is balanced out by the bitterness of the radicchio. When choosing radicchio, select firm heads with white stems and tightly packed leaves. This tasty and versatile vegetable can be eaten raw or cooked, and is delicious quartered, grilled, and dressed with olive oil and lemon juice. 
Linguine with Radicchio and Cream
12 oz. linguine
Splash olive oil
6 oz. Uncured bacon or pancetta, sliced
1 small onion, minced
1 head radicchio, quartered and shredded into ¼” strips
¼ c dry white wine
½ c grated pecorino romano
½ c heavy cream
2 T butter
Salt & pepper
Chopped parsley
Cook the pasta. In the meantime, prepare the sauce.
In a heavy-bottomed pan, heat the olive oil over medium-high heat. Add the bacon and the onion, cook until the bacon is starting to crisp and the onion is translucent, stirring occasionally.
12 oz. linguine
Splash olive oil
6 oz. Uncured bacon or pancetta, sliced
1 small onion, minced
1 head radicchio, quartered and shredded into ¼” strips
¼ c dry white wine
½ c grated pecorino romano
½ c heavy cream
2 T butter
Salt & pepper
Chopped parsley
Cook the pasta. In the meantime, prepare the sauce.
In a heavy-bottomed pan, heat the olive oil over medium-high heat. Add the bacon and the onion, cook until the bacon is starting to crisp and the onion is translucent, stirring occasionally.
Next, add the radicchio and the wine. Reduce the heat to low, cover, and cook until the radicchio is wilted. Stir once or twice.
Add all the remaining ingredients, stirring constantly until the butter an cheese have melted. When the pasta is cooked, drain it and add it to the pan with the radicchio, stir, and cook for 1-2 minutes more. Divide among 4 plates and serve. 
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