180 gr (6.4 ounces) Penne or other cylinder pasta
200 gr (7 ounces) Radicchio tardivo
30 gr (1 ounce) Onion
30 gr (1 ounce) Pancetta (or bacon)
80 gr (2.8 ounces) ricotta cheese (or stracchino/crescenza)
2 tablespoons extra virgin olive oil
A pinch of salt / a handful sea salt for the pasta
1 - Cut the pancetta (or bacon) into small dices, chop the onion and put both of them in a large non-stick pan with 2 tablespoons extra virgin olive oil.
2 - Remove the root base of the radicchio and cut it into 2 cm (0,8 inches) slices, so as to obtain small pieces from the thin leaves. Rinse them carefully.
3 - Put the pan over medium heat, taking care to stir onion and pancetta with oil.
4 - After a couple of minutes, when onion and pancetta are translucent, stir in radicchio.
5 - Add a pinch of salt, cover the pan and cook about 10 minutes.
6 - Meanwhile set a pot with water to boil, add a handful of coarse sea salt, wait until water boils again and add pasta.
7 - While pasta is cooking, put ricotta in a bowl and pour 2 tbsps of boiling water.
8 - Cream ricotta with water.
9 - When pasta is done, drain it in a colander.
10 - Stir the pasta in the pan with radicchio, add the ricotta and toss.