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Penne With Radicchio, Parmesan and Smoked Bacon

Cooking radicchio removes the bitterness.
From Ed Baines, Sky Taste. Serves 4

1 white onion, finely chopped
2 garlic clove, crushed
2 tbsp olive oil
50g butter
250g rashers of streaky bacon, or Italian pancetta
1 radicchio, lettuce, chopped
400g pasta, (penne)
175ml white wine
400g double cream
250g Parmesan cheese, grated
1 tsp freshly ground black pepper

1. Heat the olive oil and butter in a frying pan and fry the onion and garlic. Add the bacon and radicchio, and cook over a gentle heat for 20 minutes.

2. Meanwhile, cook the pasta according to the packet instructions. Drain and set aside.

3. Add the white wine to the frying pan and gently reduce by two thirds, pour in the cream and reduce by one third.

4. Pour the sauce over the penne. Add the Parmesan and pepper, stir well and serve immediately.