Ingredients
400 g spaghetti
200 g Sudtiroler speck, diced
10 leaves of radicchio cut julienne
1 glass white wine, dry
2 handfuls of grated parmezan
1 small, fresh, red chili, chopped
freshly ground pepper
2 tablespoons unsalted butter
3 tablespoons extravergin olive oil (robusto type)
Preparation
1.Boil pasta according to directions on package.
2.Melt butter in a heavy pan, add olive oil, diced speck and the chili. Let cook about 5 minutes on medium heat and add the wine. Just before the speck turns brownish add the radicchio and cook for another 2 minutes.
Drain the pasta, but keep the water. Add pasta to the pan mix well and add 4-5 tablespoons of water from pasta and the grated parmesan. The sauce should be creammy and delicate.
serve on large pasta plates, sprinkle some parmeazan and freshly ground pepper
