This is a typically Venetian recipe that Francesco brought from home. “I did not serve it in Remi at first,” he says, “because i was afraid it was not really to the American taste.” But the combination of bitter radicchio with the slightly smokey bacon soothed with a bit of butter and cheese is irresistible and now has a permanent place on the menu.

radicchio fusilli

radicchio fusilli
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4 from 1 vote

Radicchio Fusilli

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 servings


  • 3 heads radicchio cored and shredded
  • 125 gr bacon
  • 500 gr fusilli
  • 1 tbsp unsalted butter
  • 1 tbsp Extra Virgin Olive Oil
  • Salt
  • Freshly grated Parmesan cheese


  • Bring a large pot of salted water to a boil for the Fusilli.
  • Meanwhile, heat the oil in a large, heavy skillet. Add the bacon and saute over medium heat until it just begins to brown. Add the radicchio and stir-fry for a few minutes, until it begins to wilt. Add a few tablespoons water and continue to cook the radicchio and bacon together until the radicchio is tender.
  • When the water for the pasta is boiling, add the fusilli and cook it about 8 minutes, until it is al dente. Drain it well, then transfer it to the skillet with the radicchio and bacon and toss them together. Add the butter.
  • Serve at once with grated cheese on the side.


  1. Thank you Susan, I updated that.

  2. 4 stars
    The list of ingredients is missing the bacon (or pancetta)!

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