Pasta with Late Treviso Radicchio and Pancetta

Method

1. Bring a large pot of salted water to a boil and cook the paccheri until al dente.
2. Meanwhile, in a large skillet, melt butter with a drizzle of olive oil. Add thinly sliced onion and cook gently until soft.
3. Add the rolled pancetta and cook until it renders its fat.
4. Deglaze with prosecco and let it evaporate. Add a splash of water if needed.
5. When the pasta is 4 minutes from being done, transfer it to the skillet with a little pasta water.
6. Add the sliced radicchio tardivo and toss to combine.
7. Stir in grated Parmigiano Reggiano, season with salt and black pepper.
8. Finish with fresh rosemary and serve immediately.