Farfalle with Radicchio and Walnuts

Instructions

1. 1

   In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain and lightly oil the pasta. Set aside.

2. 2

   Meanwhile, in a large skillet over medium-high heat, brown the pancetta in the oil. Add the shallots and sauté until golden brown. Add half (2 cups/140 g) of the radicchio and the garlic and continue cooking for 2 to 3 minutes. Season with salt and pepper.

3. 3

   Add the wine, vinegar, and honey. Reduce by half. Add the pasta, walnuts, Parmesan cheese, and 1/2 cup (125 ml) of the reserved cooking water. Stir and cook until the pasta is well coated. Add cooking water, if needed. Adjust the seasoning. Divide the pasta among 4 plates. Sprinkle with Parmesan cheese.