Spaghetti with Pecans and Radicchio

• Kosher salt
• 8 ounces dried spaghetti
• 4 ounces pancetta, diced
• 3 cloves garlic, chopped
• 1/2 cup chopped pecans
• 1/2 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1 tablespoon butter
• 1/2 cup grated Parmesan
• 1 small head radicchio, chopped
• 2 tablespoons chopped fresh parsley

1. 1.
2. Bring a large pot of salted water to a boil.
3. Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid.
4. 2.
5. Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes.
6. Add the garlic, pecans, and red pepper flakes and cook 1 minute.
7. Add the broth and wine and cook until reduced by half, about 2 minutes.
8. Stir in the butter and cheese.
9. 3.
10. Add the cooked pasta to the skillet and toss to coat.
11. Stir in the radicchio and parsley.

kosher salt, pancetta, garlic, pecans, red pepper, chicken broth, white wine, butter, parmesan, head radicchio, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-with-pecans-and-radicchio-recipe.html (may not work)