Squid ink pasta tossed in a light white wine sauce with taleggio, crispy pancetta, caramelised onion and radicchio!

Recipe for Squid Ink Pasta with Taleggio, Crispy Pancetta, Caramelised Onion And Radicchio by Anisa Sabet. Recipe adapted from here.

Ingredients (serves 4):

For the spaghetti: 

• Good lug olive oil
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 1/4 cup white wine
• 100g pancetta slices
• 1 radicchio head cut into strips
• 1/4 teaspoon sugar
• 500g squid ink / black pasta
• Nob unsalted butter

For serving: 

• 50g taleggio, cut into 1/2 cm chunks
• Parmesan
• Chilli flakes
• Microgreens

Method:

1. Heat olive oil in a deep fry pan. Cook onions until browned (about 5 minutes), then add the garlic and cook for another minute until crispy. Add the wine and cook until reduced by half. Add the pancetta and cook until crispy then add radicchio and sugar and cook until softened. Set aside.

2. Cook spaghetti as per packet instructions, reserving 1/4 cup pasta water. While the pasta is cooking, melt some butter in a medium saucepan. When the spaghetti is cooked, add the spaghetti, pancetta mixture, pasta water and mix until just combined.

3. Serve immediately with taleggio chunks, parmesan, chilli flakes & micro greens.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

Bon appétit bitches!

For another similar recipe, try my Spaghetti with Black Truffle, Parmigiano and Lemon.

Or my Pork & Red Wine Rigatoni Bake.

Anisa Sabet xx