Equipment
Ingredients
Main
- 200 g penne pasta
- 400 g shallot, chopped
- 2 garlic, chopped
- 15 ml olive oil
- 100 g pancetta
- 1 red chili, chopped
- 2 radicchio
- 60 ml white wine
- 150 ml vegetable stock
- 120 ml heavy cream
- 1 lemon, zest and juice
- 15 ml mascarpone
To serve
- 30 g parsley, chopped
- 30 g parmesan, shaved
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1167 kcal
- Protein
- 37 g
- Carbohydrates
- 131 g
- Fat
- 58 g
- Fiber
- 15 g
- Sugar
- 24 g
- Sodium
- 780 mg
- Saturated Fat
- 19 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 78 mg
- Potassium
- 2014 mg
- Calcium
- 437 mg
- Iron
- 8.8 mg
- Magnesium
- 155 mg
- Phosphorus
- 557 mg
- Zinc
- 5.0 mg
- Vitamin A
- 397 mcg
- Vitamin C
- 94 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 6.6 mg
- Vitamin K
- 765 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 1.13 mg
- Riboflavin
- 0.73 mg
- Niacin
- 8.7 mg
- Folate
- 456 mcg
- Water
- 535 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cook the penne in a large pot of salted boiling water (100°C/212°F) following the package directions until al dente.
Drain the pasta through a colander and return it to the empty pot to keep warm.
Heat olive oil in a sauté pan over medium heat and cook the chopped shallots and garlic until they are soft.
Remove the shallot and garlic mixture from the pan and set it aside in a bowl.
Increase the heat to medium-high and add the pancetta, chili, and radicchio to the pan, cooking until the pancetta is crisp and the radicchio has wilted.
Pour the white wine into the pan and scrape the bottom to release any browned bits.
Add the vegetable stock and simmer the liquid until it has reduced in volume.
Stir in the heavy cream and continue to cook for a few minutes until the sauce thickens slightly.
Stir the mascarpone, lemon zest, and lemon juice into the sauce until the mixture is fully combined.
Add the cooked radicchio mixture and the prepared sauce to the pot of penne and toss thoroughly to coat the pasta.
Transfer the pasta to a serving bowl and top with chopped parsley and shavings of parmesan.
Chef's Notes
- For perfectly al dente pasta, ensure your boiling water is at a rolling boil and generously salted. Reserve about a cup of the pasta water before draining; it's invaluable for emulsifying the sauce and adjusting consistency.
- Don't overcook the radicchio in step 5. You want it wilted but still with a slight bite to maintain its characteristic bitterness and texture.
- When adding the mascarpone, ensure the sauce is off direct heat or on very low heat to prevent it from splitting. Gently whisk it in until just combined.
- The lemon zest adds a bright, aromatic quality, while the juice provides acidity. Taste and adjust the amount of lemon juice at the end to suit your preference for tanginess.
- Crisp pancetta is key for texture. Render it slowly to achieve maximum crispness and to release its flavorful fat.
Storage
Refrigerator: 3 days — Store in an airtight container; the sauce may thicken further when cold.
Reheating: Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.
Troubleshooting
The sauce is too thin and does not coat the pasta.
Cause: The vegetable stock or heavy cream was not reduced sufficiently.
Fix: Simmer the sauce for an additional 2-4 minutes over medium heat before combining with the pasta.
Prevention: Ensure the stock reduces by at least half before adding the cream.
Cultural Context
This dish is a modern Italian-inspired creation, blending classic techniques with a contemporary appreciation for contrasting flavors and textures. The use of radicchio, a bitter leaf vegetable native to Italy, alongside creamy mascarpone and sharp lemon speaks to the Italian culinary philosophy of balancing rich, savory, and acidic components.
