Spaghetti with Pecans and Radicchio

Active Time: 
12 minutes
Total Time: 
20 minutes
Makes 4 servings


  • Kosher salt
  • 8 ounces dried spaghetti
  • 4 ounces pancetta diced
  • 3 garlic cloves chopped
  • 1/2 cup pecans chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 tablespoon butter
  • 1/2 cup Parmesan grated
  • 1 small radicchio head chopped
  • 2 tablespoons fresh parsley chopped


  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid.
  2. Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes. Add the garlic, pecans, and red pepper flakes and cook 1 minute. Add the broth and wine and cook until reduced by half, about 2 minutes. Stir in the butter and cheese.
  3. Add the cooked pasta to the skillet and toss to coat. Stir in the radicchio and parsley.

Nutrition Information