Rolled Pasta with Radicchio, Pancetta

Ingredients

• 8 ounces pasta
• penne or farfalle
• dried
• 1 tablespoon salt
• 3 tablespoons olive oil
• 4 each shallots chopped
• or 6 green onions
• white part only
• 2 ounces pancetta diced
• 1 head radicchio or 1 lb belgian endive. sliced into thin strips to yeild 2 cups
• 2 tablespoons butter unsalted
• cut into small pieces
• 1/4 cup parmesan
• parmigiano-reggiano cheese
• grated grated
• 1 tablespoon balsamic vinegar
• 1 x salt and black pepper

Instructions

1. Bring 3 quarts water to a boil in a large pot.
2. Add salt, then the dried pasta.
3. Cook until al dente (8-10 min.)
4. Meanwhile, in a skillet, heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp.
5. Add radicchio and saute until it wilts.
6. Scrape contents of skillet into a bowl.
7. Toss to combine ingredients, season with salt and pepper to taste and serve.