F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
To make this rich pasta, chef Nancy Silverton sautés guanciale (cured pork jowl) and then cooks the radicchio and red onions in the rendered fat. She likes to use a little-known pasta called calamarata—which looks like thick squid rings—to catch the sauce, but any wide, tubular pasta is great.