3/4 lb (375 g) farfalle or other short pasta

3 oz (85 g) pancetta slices, about 1/4-inch (1/2-cm) thick, cut into pieces

2 tablespoons (30 ml) olive oil

3 shallots, thinly sliced

4 cups (1 litre) thinly sliced radicchio

1 clove garlic, finely chopped

1/2 cup (125 ml) white wine

1 tablespoon (15 ml) white balsamic vinegar

1 teaspoon (5 ml) honey

1 cup (250 ml) toasted walnuts, chopped

1 cup (250 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Keep 250 ml (1 cup) of the cooking water aside. Set aside.

Meanwhile, in a large skillet, brown the pancetta in the oil. Add the shallots and sauté until golden brown. Add the radicchio and garlic and continue cooking for 2 to 3 minutes. Season with salt and pepper.

Add the wine, vinegar, and honey. Reduce by half. Add the pasta, nuts, Parmesan cheese, and 125 ml (1/2 cup) of the reserved cooking water. Stir and cook until the pasta is well coated. Add cooking water, if needed. Adjust the seasoning. Sprinkle with Parmesan cheese, if desired.

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