- 4
Ingredients
- 1 recipe pasta dough
- Kosher salt
- 1/4 pound pancetta, thinly sliced and cut into 1/4" pieces
- 2 tablespoon unsalted butter
- 1 head castelfranco radicchio, cut into 1/2 inch chiffonade
- Freshly ground black pepper
- 1 bunch of flat-leaf parsley, finely chopped to yield 1/4 cup
- 4 tablespoons fresh goat cheese (caprino)
- Asiago for serving
Preparation
Step 1
Roll out the pasta dough to the thinnest setting on a pasta machine. Cut the dough, crosswise into ¼ inch wide strips. Place the tagliatelle on a sheet tray that has been dusted with semolina flour, cover with a clean dish towel and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons of kosher salt
In a 12 to 14 inch sauté pan, cook the pancetta it is browned and the fat has been rendered, about 10 minutes. With a slotted spoon, remove the pancetta to a plate lined with paper towels and set aside. Add the butter and radicchio and sauté over high heat without shaking the pan too much until they are wilted and light golden brown, about 2 minutes. Season with salt and pepper, add half the parsley, a ladle of pasta cooking water, and cook 1 minute longer, swirling the pan.
Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes. Drain the pasta, reserving some of the cooking water, and add the pasta to the pan with the radicchio and pancetta and some grated asiago. Toss over high heat to coat the pasta, adding pasta cooking-water if necessary to keep the sauce from getting too tight. Add the rest of the parsley and toss again.
Divide equally among four heated pasta plates, place 1 tablespoon of the fresh goat cheese in the center of each pile of pasta, grate asiago over each plate, and serve immediately.