Tagliatelle with Prosciutto and Radicchio

• 1 pound pasta, fettuccine or tagliatelle
• 6 1/2 ounces prosciutto or turkey bacon
• 1 tablespoon canola oil butter flavored
• 1 tablespoon olive oil, extra-virgin
• 6 tablespoons basil
• 1 large radicchio head, shredded
• 1 x salt and black pepper to taste
• 3 tablespoons asiago cheese shavings

1. PASTA POT - cook pasta until al dente.
2. Drain well.
3. Toss with butter flavored canola.
4. LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking.
5. Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss.
6. Add hot "buttered" pasta and toss.
7. Distribute servings to heated bowls.
8. Top with cheese.
9. Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes, until just wilted and the cranberry color darkens.
10. Add the pasta to the wok.
11. Toss.
12. Salt and pepper to taste.
13. Transfer to a heated serving bowl.
14. Top with cheese: some shavings, some grated.

pasta, turkey bacon, canola oil butter, olive oil, basil, radicchio head, salt, asiago cheese shavings

Taken from recipeland.com/recipe/v/tagliatelle-prosciutto-radicchi-46959 (may not work)