This was in Saveur. I’m hoping I’m not violating any copyright laws—I just want to get it archived here in my giant digital recipe box. This is an interesting way to enjoy radicchio, though it’s got that bitterness and boldness than may not appeal to every palate.

Credit: Christopher Hirsheimer

Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.

SERVES 4

2 heads chioggia or treviso radicchio
1 medium yellow onion, peeled and chopped
1/4 lb. pancetta or slab bacon, julienned
3 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 lb. pappardelle
Freshly grated parmigiano-reggiano

1. Core, then julienne, chioggia or treviso radicchio.

2. Heat oil in a large skillet over medium heat. Add pancetta and brown, stirring occasionally, for 5–10 minutes. Reduce heat to medium-low and add onions. Season with salt and pepper and cook, stirring occasionally, until onions are golden, about 30 minutes.

3. Meanwhile, cook pappardelle in a large pot of salted water until al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking water. Add radicchio to onions and pancetta and cook, stirring, until radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water, mix well, season with salt and pepper, and serve topped with freshly grated parmigiano-reggiano.