French Pasta with Bacon and Radicchio
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 ounces linguine or tagliatelle
  • 1 tablespoon extra-virgin olive oil
  • 4 slices bacon, chopped
  • 1 tablespoon butter
  • 2 large cloves garlic
  • 1 large head radicchio, cored and sliced
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 2 tablespoons snipped fresh chives
  • ¼ teaspoon smoked Spanish paprika
  • Salt and freshly ground black pepper to taste
  • ½ cup Comté, Emmental or Gruyère, or a hard-aged cheese (2 ounces)
  1. Put the water for the pasta on to boil.
  2. Meanwhile, in a large skillet, heat the tablespoon olive oil until it shimmers. Add bacon and cook until cooked through but not brown. Remove the bacon from the skillet and drain off all but 1 tablespoon of the fat. Melt the butter in the skillet.
  3. Add the garlic to the skillet; cook and stir until fragrance is released. Add the radicchio; cook and stir until wilted. Add the wine and the broth; bring to boiling; reduce heat and cook until radicchio is tender about 10 minutes. Add the chives and the paprika.
  4. While the radicchio is braising, cook the pasta according the package directions; drain and keep warm.
  5. Toss the radichio mixture with the bacon, pasta, and half of the cheese. Divide among shallow bowls. Sprinkle remaining cheese on top.
Recipe by Wini Moranville at