Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fettucine - or tagliatelle

  2. 6 1/2 oz 184g Prosciutto - or turkey bacon

  3. 1 tablespoon 15ml Canola oil butter flavored

  4. 1 tablespoon 15ml Virgin olive oil

  5. 6 tablespoons 90ml Basil leaves shredded

  6. 1 tablespoon 15ml Radicchio - head, shredded (large)

  7. Salt and pepper to taste

  8. 3 tablespoons 45ml Asiago cheese shavings

Instructions Jump to Ingredients ↑

  1. PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola. LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking.

  2. Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss. Add hot "buttered" pasta and toss. Distribute servings to heated bowls. Top with cheese.

  3. Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes, until just wilted and the "cranberry" color darkens ("maroon"). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings, some grated.

  4. VARIATIONS: ""Any long stranded pasta. ""Harlequin pasta: plain, beet and spinach. ""Equal amounts of linguine and angel hair. Note the different cooking times on package. ""Shorten the pasta: break length in two. ""Equal amounts of fresh basil, or lemon basil and fresh tarragon. ""Good quality turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry.


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