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PASTA WITH RADICCHIO, BACON,
AND PECANS
4 ounces smoked bacon, cut into 1/4-inch lardons
1 pound radicchio
Extra-virgin olive oil
Salt and pepper
1 pound rigatoni or other short, tubular dried pasta
1 teaspoon roughly chopped rosemary
Pinch of red-pepper flakes
8 ounces ricotta (about 1 cup)
4 ounces toasted pecans (about 1 scant cup)
4 ounces grated pecorino (about 1 cup)
Heat the broiler. Put a large pot of water on the stove, bring to a boil, then turn to a simmer so it is ready for cooking pasta.
As water boils, put 2 cups water in a small saucepan over medium-high heat and bring to a simmer. Add bacon lardons, and blanch for 1 minute, then drain and set aside.
Cut radicchio into 1-inch wide ribbons and spread out on a parchment-lined baking sheet. (If using Tardivo, just cut off bottom of bunch to free the slender leaves.) Drizzle 3 tablespoons olive oil evenly over radicchio and season generously with salt and pepper.
Broil radicchio close to the heat source so it chars. Cook for about 5 minutes, until warmed through, but not wilted. Remove and let cool slightly, then chop crosswise into rough 1-inch pieces.
Salt the pasta water and bring to a hard boil. Add rigatoni and cook until al dente, usually 11 to 15 minutes, depending upon the brand.
While pasta is cooking, put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add bacon and cook until crisp and lightly browned, about 2 minutes. Turn off heat and add rosemary and red pepper.
Drain pasta (reserve 1 cup pasta cooking water) and add to skillet. Add reserved radicchio and ricotta and toss to incorporate.
Transfer pasta to a warmed deep serving platter or individual bowls. Sprinkle pecans over surface and top with a dusting of pecorino. Serve immediately and pass remaining cheese at table.
David Tanis
New York Times
