Pappardelle with cream, radicchio and prosciutto

By: Claire Thomson
From: The Art Of The Larder
Photographer: Mike Lusmore

Beautiful to look at, flushed with pink and red, all creamy white, this particular pasta dish is all about balance. Salty (ham), bitter (radicchio) and sweet (cream), it is always a pleasure to make and eat.

Ingredients

Quantity	Ingredient
50g	butter
1	small onion, finely chopped
1/2	a radicchio, finely shredded
100g	prosciutto, sliced into 5mm–1cm ribbons
75ml	double cream
	salt
	freshly ground black pepper
	nutmeg, freshly grated, to taste, about 1/6 is ideal
300g	pappardelle, fettuccine or tagliatelle
50-75g	parmesan cheese, freshly grated

Method

Bring a large pot of salted water to the boil.
Heat the butter in a large pan over a moderate heat and cook the onion until it is soft and translucent, about 8–10 minutes. Stir in the radicchio and the prosciutto and cook for 1–2 minutes, enough for the radicchio to wilt.
Add the cream and season with salt, pepper and nutmeg to taste.
Cook the pasta as per the instructions on the packet, and drain.
Toss the cooked pasta in the cream sauce for a minute over the heat for the flavours to meld. Serve immediately, with the grated cheese.

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Pappardelle with cream, radicchio and prosciutto

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