Pasta with Guanciale, Radicchio and Ricotta
Lively Sangiovese-based Montefalco Rosso is a great contrast for rich dishes like this one.
This was just OK. We made it exactly as directed and here's what I would do differently next time: Cook the quanciale first until it's fat is mostly rendered Roast the red onion Toss the roasted onion and the radicchio with some of the rendered fat Omit the ricotta Add lemon juice or another brightenerRead More
n the intro it says that the guanciale is sauteed first and then the radicchio and red onions in the rendered fat. But in the recipe, one cooks the onions first, then the guanciale (won't the onions then over cook) and add the radicchio at the end with the pasta, cheese and pasta water, so the radicchio will barely see the rendered fat. Am I missing something?IRead More