Equipment
Ingredients
Pasta
- 400 g farfalle pasta
- 15 g kosher salt
Sauce and Produce
- 30 ml extra virgin olive oil
- 100 g prosciutto, torn into bite-sized pieces
- 2 garlic, minced
- 1 radicchio, cored and shredded
- 15 ml balsamic vinegar
Finishing
- 50 g parmigiano-reggiano, grated
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 569 kcal
- Protein
- 25 g
- Carbohydrates
- 79 g
- Fat
- 16 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 1867 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 9 mg
- Potassium
- 550 mg
- Calcium
- 187 mg
- Iron
- 4.1 mg
- Magnesium
- 67 mg
- Phosphorus
- 301 mg
- Zinc
- 2.1 mg
- Vitamin A
- 27 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 133 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.91 mg
- Riboflavin
- 0.46 mg
- Niacin
- 7.4 mg
- Folate
- 268 mcg
- Water
- 65 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Fill a large pot with water, bring to a rolling boil (100°C/212°F) over high heat, and season generously with the kosher salt.
Add the farfalle to the boiling water and cook for 10 to 12 minutes until al dente. Use a colander to drain the pasta, but carefully reserve about 100ml of the starchy pasta water first.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the torn prosciutto and cook for 3 to 4 minutes until crispy. Use tongs to remove the prosciutto and set it aside on a cutting board, leaving the rendered fat in the pan.
Lower the skillet heat to medium-low. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
Increase the heat to medium. Add the shredded radicchio and balsamic vinegar to the skillet. Cook for 2 minutes until the radicchio is slightly wilted but retains a slight crunch.
Add the drained farfalle and half of the reserved pasta water to the skillet. Mix vigorously for 1 minute to coat the pasta in the pan juices, adding more pasta water if the mixture seems too dry.
Remove the skillet from the heat. Mix in the grated parmigiano-reggiano, freshly cracked black pepper, and the crisped prosciutto. Serve immediately.
Chef's Notes
- Reserving pasta water is crucial; its starch content is the key to creating a glossy sauce that binds the oil, cheese, and vegetable juices together without needing heavy cream.
- Prosciutto goes from perfectly crisp to burnt very quickly due to its thinness and low moisture content. Watch it closely and remove it as soon as it darkens and shrinks slightly.
- If you prefer a milder flavor profile, you can soak the shredded radicchio in cold water for 15 minutes before cooking, which leaches out some of its naturally soluble bitter compounds.
- Do not rinse the farfalle after boiling. The residual surface starch is necessary for the pan sauce to adhere properly.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water to reconstitute the pan sauce.
Troubleshooting
Radicchio is overwhelmingly bitter
Cause: Inadequate seasoning, lack of balancing fat/acid, or particularly mature radicchio leaves
Fix: Stir in a tiny pinch of sugar or an extra splash of balsamic vinegar off the heat
Prevention: Soak the shredded radicchio in cold water for 15 minutes before cooking, and ensure enough salt and fat are present during cooking
Pasta dish feels dry and clumpy
Cause: Not enough pasta water was added during the assembly phase
Fix: Add a splash of hot water or chicken broth and a drizzle of olive oil, tossing vigorously over low heat until the sauce reconstitutes
Prevention: Always reserve at least 100ml of pasta water before draining and add it incrementally
Cultural Context
Radicchio is a staple of Northern Italian agriculture, particularly in the Veneto region, where its bitter profile has been cultivated for centuries. Pairing it with salty cured meats like prosciutto and sweet balsamic vinegar demonstrates the classic Italian culinary principle of balancing aggressive flavors with simple, high-quality counterpoints.
