Prep time 60 minutes
550g fresh tagliatelle (fresh pasta)
200g Sudtiroler speck, diced
½ small onion finely chopped
15 leaves of radicchio, cut julienne
1 glass red dry wine
3-4 tablespoons of grated Parmesan cheese
Freshly ground pepper
100ml Extra Virgin Olive oil
Wash the radicchio. Finely chop the onion and cut the speck into short strips.
Heat the olive oil in a frying pan; add the onion and 2/3 of the speck and sauté for 2-3 minutes.
Add the shredded radicchio and a pinch of salt. Cover and let cook on a low flame for about 10-12 minutes. Stirring occasionally.
Cook the tagliatelle in a pot of boiling salted water until done al dente. Fry the rest of the speck in a small frying pan with a dash of olive oil until it becomes crispy.
Pour the red wine into the pan with the radicchio, and cook until the alcohol has evaporated. Once the pasta is cooked, save a cup of the cooking water and drain the pasta. Add the pasta to the pan with the sauce. Add some of the pasta cooking water if the sauce seems dry. Mix the pasta and sauce together well.
Serve with some crispy speck and grated Parmesan.