Fettuccine with Radicchio

Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook (Chronicle Books, 2006), by Peggy Knickerbocker and Christopher Hirsheimer. Reprinted with permission from Chronicle Books.

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  • 3 tablespoons California Olive Ranch extra virgin olive oil
    , plus extra for drizzling
  • 1/4 pound sliced pancetta or bacon, cut into 1-inch-wide strips
  • 1 yellow onion, chopped
  • Salt and freshly ground black pepper
  • 3 heads Chioggia or Treviso radicchio, cored and julienned
  • 1 pound dried fettuccine or pappardelle
  • Grated Parmigiano-Reggiano cheese for serving


  1. In a large skillet, heat the 3 tablespoons California Olive Ranch extra virgin olive oil over medium-high heat. Add the pancetta or bacon and cook, stirring occasionally, until browned, about 5 minutes. Reduce the heat to medium-low, add the onion, and season with salt and pepper. Cook, stirring often, until the onion is soft, 8 to 10 minutes. Add the radicchio and cook, stirring constantly, until wilted, about 3 minutes.
  2. Meanwhile, bring a large pot of water to a boil over high heat and salt the water. Add the pasta and cook until al dente. Scoop out and reserve about 1 cup of the pasta water and then drain the pasta.
  3. Pour the pasta into the radicchio mixture, add a little of the pasta water, and stir and toss to incorporate, adding more pasta water as needed to create a nice sauce consistency. Season to taste with salt and pepper.
  4. Transfer the pasta onto a warmed serving platter, drizzle with California Olive Ranch extra virgin olive oil
    , and serve. Pass the cheese at the table.


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