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Tagliatelle with Prosciutto and Radicchio

A home-style Tagliatelle with Prosciutto and Radicchio made with Canola Oil Butter Flavored, Virgin Olive Oil, and Asiago Cheese Shavings. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola.

2. 2

   LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking.

3. 3

   Option #1: Combine the herb (s), radicchio, cheese, pepper and meat in a serving bowl and toss.

4. 4

   Add hot “buttered” pasta and toss.

5. 5

   Distribute servings to heated bowls.

6. 6

   Top with cheese.

7. 7

   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”).

8. 8

   Add the pasta to the wok.

9. 9

   Toss.

10. 10

    Transfer to a heated serving bowl.

11. 11

    Top with cheese: some shavings, some grated.

12. 12

    Cut bacon into squarish pieces; then fry.

13. 13

    [patH at mcRecipe 30 Au 96]