Pappardelle with Locatelli, Caramelized Fennel & Radicchio
A creamy cheese sauce coats this pasta, the caramelized fennel and radicchio adds a sweet and charred fall flavor.
Ingredients
- 12 oz dry pappardelle pasta
- ¼ cup olive oil divided
- 1 small fennel bulb cored, thinly sliced and fronds reserved
- ½ head radicchio leaves separated and cut into 1” pieces
- Salt to taste
- ½ tsp pepper plus more to taste
- 3 tbsp unsalted butter
- 2 cloves garlic thinly sliced
- 1 cup Locatelli Pecorino Romano grated, plus more for serving
- ¾ cup heavy cream
- Crushed red pepper flakes for serving
- Chopped fresh parsley for garnish
Instructions
- Cook pappardelle according to package directions. Reserve 1/2 cup pasta cooking water; drain.
- Heat 1 tablespoon of oil in a large skillet over high heat. Add fennel and cook, stirring occasionally, until deep golden-brown and crisp-tender, about 2-4 minutes. Season with salt and pepper, to taste. Transfer to a plate and set aside.
- In the same skillet over high heat, add radicchio and cook, stirring frequently, until lightly charred, about 1 minute. Season with salt and pepper, to taste. Transfer to the same plate as the fennel and set aside.
- In the same skillet, heat remaining oil and butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add Locatelli Pecorino Romano Cheese, heavy cream and 1/4 cup of reserved pasta cooking water. Cook, stirring frequently, until a smooth sauce forms, about 2-3 minutes. Add pasta and cook, stirring constantly, and adding more pasta water as needed, until pasta is coated, about 1-2 minutes. Remove from heat and stir in fennel and radicchio until coated.
- Top with fennel fronds, additional Locatelli Pecorino Romano Cheese, crushed red pepper flakes and parsley. Serve immediately.
