Tagliolini Speck Radicchio
A bitter-meets-smoky pasta from Alto Adige — quick enough for a weeknight, elegant enough for guests. The marriage of crispy speck, wilted radicchio, and Parmigiano creates a sauce that clings to every strand of fresh egg pasta.
| Amount | Ingredient |
|---|---|
| Calories | 440 kcal |
| Protein | 18 g |
| Carbohydrates | 48 g |
| Fiber | 3 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Sodium | 680 mg |
| Sugar | 3 g |
📋 Preparation
Step 1 — Render the speck
Heat a large skillet over medium heat. Add the diced speck and cook, stirring occasionally, until the fat renders and the speck turns crispy at the edges, about 4 minutes. Remove half the speck with a slotted spoon and set aside for garnish. Leave the rest in the pan.
Step 2 — Sauté the aromatics
Add the butter and minced shallot to the pan. Cook over medium-low heat until the shallot is translucent, 2 to 3 minutes. Do not let it brown.
Step 3 — Wilt the radicchio
Add the sliced radicchio and a pinch of salt. Toss and cook until just wilted but still retaining some structure, about 2 minutes. The radicchio should soften but not turn to mush.
Step 4 — Deglaze
Pour in the white wine and let it sizzle until nearly evaporated, about 1 minute. Scrape up any browned bits from the bottom of the pan.
Step 5 — Cook the pasta
Meanwhile, bring a large pot of generously salted water to a boil. Add the tagliolini and cook until very al dente (about 1 minute less than package directions). Reserve ½ cup of the pasta cooking water, then drain.
Step 6 — Emulsify
Transfer the drained pasta directly into the skillet with the radicchio. Add the grated Parmigiano, the black pepper, and ¼ cup of the reserved pasta water. Toss vigorously over low heat for 30 to 45 seconds, adding more pasta water as needed, until a creamy, silky sauce forms that coats every strand.
Step 7 — Serve
Divide among warm bowls. Top with the reserved crispy speck, an extra shower of Parmigiano, and a final crack of black pepper. Serve immediately.
👨🍳 Chef's Tips
- Radicchio matters: Trevigiano (the long, pointed variety) is traditional, but any radicchio works. Slice with the grain for longer, more elegant ribbons.
- Speck swap: If you can't find speck, use prosciutto cotto (cooked ham) — it won't be as smoky but still delicious. For a vegetarian version, omit the speck and add ¼ cup toasted walnuts.
- The Gorgonzola upgrade: Stir in 1 oz (30 g) of crumbled Gorgonzola dolce off the heat just before serving. The creamy, funky blue cheese elevates this to restaurant-worthy status.
- Pasta water is liquid gold: The starch in the pasta water is what creates the emulsified sauce. Don't skip it — and don't drain the pasta too dry.
🍷 Wine Pairing
A bright, lightly chilled Teroldego Rotaliano or a Lagrein from Alto Adige. The wine's natural acidity cuts through the smoky speck and bitter radicchio beautifully. For white wine drinkers, a Vermentino with good minerality is an excellent alternative.
📊 Nutrition (per serving)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.