Radicchio with Pappardelle

Adapted from Saveur

1 head radicchio
1 medium yellow onion, peeled and finely diced
2 ounces pancetta, cut into 1/4-inch cubes (I used half of a 4 oz. precut package from Trader Joe's)
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces pappardelle (I used Trader Joe's dried)
Freshly grated parmigiano-reggiano

1. Core, then julienne radicchio.

2. Heat oil in a large skillet over medium heat. Add pancetta and brown, stirring occasionally, for 5–10 minutes. Reduce heat to medium-low and add onions. Season with salt and pepper and cook, stirring occasionally, until onions are golden, about 30 minutes.

3. Meanwhile, cook pappardelle in a large pot of salted water until al dente. Drain pasta, reserving 1/2 cup cooking water. Add radicchio to onions and pancetta and cook, stirring, until radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water, mix well, season with salt and pepper, and serve topped with freshly grated parmigiano-reggiano.

Serves 2 as a meal or 4 as a side course