INGREDIENTS (4 servings)

pasta / 0.5 lb of grated pecorino cheese / 0.3 lb of pancetta in small cubes / 1 head of radicchio / extravirgin olive oil / salt and pepper

Sauté  the pancetta in a pan with some oil. Slice the radicchio and, when the pancetta is well browned, let it brown in the same pan. In the meantime cook the pasta. In a bowl whisk together the grated pecorino with a glass of the cooking water, as to obtain a cream (that water needs to cool down before you pour it on the cheese or it will create some clumps). Sauté the pasta, when ready, in the pan with the radicchio and pancetta, then move everything to the bowl with the cheese. Mix everything together and if too dry add some more cooking water. Season with some pepper and serve.