Spaghetti with Pecans and Radicchio (Food Network Kitchens) |
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Prep Time: 14 Minutes Cook Time: 18 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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