serves 4

  • 16oz heavy cream
  • 1 tbsp butter
  • 1/2 c parmigiano reggiano
  • 6oz pancetta (omit if vegetarian) chopped thinly
  • 1 small head radicchio, sliced into ribbons
  • 1/2 tsp nutmeg
  • Flaky sea salt & fresh cracked pepper
  • 1 tbsp sea salt for pasta water
  • 1 lb Tagliatelle pasta


Heat a large pot with salted water, cook the pasta very al dente, drain, reserving about 1/2 c pasta water.

Make the sauce: heat the heavy cream and melt the butter and parmesan together, add pinch of salt and fresh cracked pepper. Add a pinch of the nutmeg and stir. In a cast iron skillet, with the heat on high, cook the pancetta, about 3-5 mins. Reduce the heat to medium, then add the radicchio to the pan and give it a few stirs to lightly sauté.

Make the pasta: add the cooked pasta and 1/4 c of the pasta water to the pan with the pancetta and radicchio. Turn the heat on medium-high, and pour in the cream sauce. Wait for the sauce to bubble up and thicken. Add more pasta water if necessary until the pasta noodles are cooked al dente. Remove from heat, and garnish with freshly grated parmigiana reggiano, flaky sea salt and cracked pepper. Finish with a sprinkling of nutmeg, serve immediately.