70 g Pecorino Romano (or Grana Padano PDO), grated
Instructions
To prepare the tagliatelle with radicchio and speck, first bring a large pot of water to a boil, salted to taste, for cooking the pasta. Cut the speck first into thin strips and then into small cubes. Heat a drizzle of olive oil in a skillet, add the speck, and cook for a few minutes, stirring frequently.
Meanwhile, cut the radicchio in half lengthwise and slice it into thin strips. As soon as the speck is crisp, remove it with a spoon, draining it well of its rendered fat, and set it aside in a small bowl.
Return the skillet to the heat and add the 2 peeled garlic cloves along with the thyme sprigs. Let the aromatics infuse the oil for a minute, then add the sliced radicchio. Season with salt and pepper.
Cook the radicchio for 4–5 minutes until wilted. Remove and discard the garlic cloves and thyme sprigs. Drop the tagliatelle into the boiling water.
Pour a small ladle of the pasta cooking water into the skillet with the radicchio. As soon as the tagliatelle are cooked al dente, drain and transfer them to the skillet, adding a little more pasta cooking water as needed. Add the grated cheese.
Toss and stir vigorously to emulsify, adding a drizzle of olive oil. Finally, stir in the crispy speck. Toss for a few more moments and serve the tagliatelle piping hot.
