There's nothing like spending a Sunday morning prepping for a quintessentially Italian meal such as Pappardelle Carbonara.
This recipe is slightly different to the traditional carbonara. In fact, it's a whole lot different but still just as tasty.
One of the reasons why the more bitter varities of radicchio are overlooked is because of how strong their taste is. For example, both the Radicchio di Chioggia and Radicchio Trevisano are two varieties with a very distinctive sharp taste.
This sharpness can be used to the cook’s advantage. Radicchio offers very subtle but beautifully earthy savouriness, which pairs very well with creamy and sweet flavours.
This recipe for Pappardelle Carbonara, uses the sherry onions as a base to complement that bitter earthiness from the radicchio. The Radicchio Trevisano Tardivo is used to balance the overall bitterness as it has a very mild flavour.
🕑 35 minutes
- serves 4
- 500g Wholemeal Pappardelle (tagliatelle also works)
- 2 litres water (lightly salted)
- salt & pepper
- 2 white onions & 2 purple onions (chopped)
- 1 tbsp sherry
- 2 tbsp butter
- 1 Radicchio di Chioggia
- 1 Radicchio Trevisano Tardivo
- 1 cup Almond Milk (other milks work too)
- 1 tbsp flour
- Parmigiano reggiano
1. Start off by getting all your ingredients out, weighed and ready to use. Fill a large pan with water, place it on the stove on high heat and bring to the boil. Sprinkle a teaspoon of salt and stir.
2. Place another saucepan on the stove on a medium-low heat and add the dairy-free spread, let it melt. Add the chopped onions, followed by the sherry and let it cook for 3 minutes. Add the sliced Radicchio di Chioggia and Radicchio Trevisano Tardivo, and let it cook for about 4 minutes.
4. Now the water is boiling, add the wholemeal pappardelle and cook for 10 minutes until it’s done al dente. Once cooked, drain with a colander and set aside. Feel free to save some of the pasta water to thin the sauce, if necessary.
5. Once the Radicchio is cooked, add the flour and mix well. Then add the Almond Milk and mix, once again. If while the flour is cooked, the sauce ends up being too thick, add more milk.
6. Season the sauce with Salt and Pepper. Taste it to make sure you are happy with the seasoning. When the sauce is finished, add the tagliatelle to it and make sure all the pasta is covered with the sauce.
8. Serve immediately with a generous amount of Parmigiano Reggiano on top and a sprinkle of fresh herbs like Parsley. Cupboard to table in 20 minutes. Don’t forget to pop open a bottle of Red.
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