Fusilli with speck and radicchio
- ⅝ lb fusilli
- 2 tablespoons extra virgin olive oil
- ½ lb radicchio
- 4 oz speck (smoked raw ham)
- ½ cup heavy cream
- 1 ½ oz shallots
- salt and pepper to taste
Bring a pot of well-salted pot water to a boil.
In a skillet, heat the oil over low heat until hot. Add the shallots and cook, stirring, until browned, 3 to 4 minutes. Raise the heat to medium, add the speck, and cook, stirring, for another 2 to 3 minutes to soften. Add the cream, season with salt and pepper, and lower the heat to low. Simmer until slightly reduced.
Meanwhile, cook the pasta in the boiling water until al dente and drain. Combine the pasta thoroughly with the sauce and serve.