Pasta Featuring Guanciale, Radicchio, and Ricotta Cheese

Delicious Pasta Creation: A Culinary Delight

1/2 pound of calamarata or any other short, wide tubular pasta

1/4 cup of extra-virgin olive oil, with extra for garnishing

3 medium red onions, each cut into 8 wedges

Kosher salt

6 ounces of guanciale or pancetta, diced into 1/4-inch pieces

3/4 cup of freshly grated Pecorino Romano cheese

1/4 small head of radicchio, torn into 2-inch pieces

Freshly ground black pepper

1/3 cup of fresh ricotta cheese

1/4 cup of chopped walnuts

Step-by-Step Cooking Instructions

Begin by bringing a large pot of salted water to a rolling boil and cook the pasta until it reaches an al dente texture, roughly 8 minutes. Once cooked, drain the pasta, ensuring to save 1/2 cup of the starchy cooking water for later use.

While the pasta cooks, take a large skillet with straight sides and warm 1/4 cup of olive oil over medium-high heat. Introduce the onion wedges, seasoning them generously with salt while tossing them to coat with oil. Allow the onions to cook for about one minute, just until they start to soften.

Next, pour in 3/4 cup of water and let it cook until the liquid has evaporated and the onions are tender, which should take about 6 minutes. Stir in the guanciale and sauté, stirring frequently, until the fat has rendered and the guanciale turns a delightful golden brown and crispy, taking about 7 minutes.

Carefully drain the skillet, keeping only 2 tablespoons of the rendered fat. Add the cooked pasta, then incorporate the Pecorino Romano cheese, torn radicchio, and the reserved pasta water. Keep the heat on high, vigorously stirring for about 1 minute until everything is heated through.

Adjust the seasoning with salt and fresh pepper, and delicately spoon dollops of ricotta cheese on top. Transfer your vibrant pasta creation onto a large serving platter, artfully sprinkle the chopped walnuts across the dish, and finish with an elegant drizzle of olive oil. Serve hot and enjoy the explosion of flavors!

Perfect Wine Pairing

A lively Montefalco Rosso, based on Sangiovese, serves as an excellent companion to rich dishes, drawing out the harmonious flavors of this pasta delight.