PASTA WITH RADICCHIO AND SPECK

½ head small radicchio

3 ounces Maestri speck (package)

1 shallot

1 tablespoon Extra-Virgin Olive Oil

Fine sea salt, to taste

3.5 oz. heavy cream

Coarse sea salt for pasta cooking water

½ package Filotea Tagliatelle Pasta

Freshly ground black pepper to taste

1/4 cup grated Parmesan cheese

Bring a large pot of water to a boil for the pasta.

Cut the radicchio into ribbons. Chop the speck into ¼-inch cubes. Mince the shallot.

In a skillet large enough to hold the pasta comfortably, heat the olive oil over medium heat. Add the shallot and speck and cook, stirring frequently, until the shallot is translucent, about 3 minutes.

Add the radicchio and stir to combine. Season lightly with fine sea salt. (Remember that the speck is somewhat salty.) Turn the heat to low and cook, covered, until the radicchio is very wilted and has turned dark purple, about 7 minutes. (If the radicchio starts to stick to the pan before it is cooked, add 1 to 2 tablespoons water.) Add the cream to the pan, stir, and cook until just slightly reduced and clinging to the radicchio, about 3 minutes.

Meanwhile, when the water in the large pot boils, add coarse salt and then add the Tagliarelle.  Cook, stirring frequently with a wooden spoon until the pasta is al dente.

When the pasta is al dente, drain in a colander and then transfer to the pan with the sauce. Toss over medium heat until the pasta is coated in sauce. Season with a generous amount of fresh pepper and Parmesan cheese to taste up to 2 of the containers provided. Serve immediately.