Salt 1 pound short pasta, such as fusilli 1 tablespoon olive oil 1/2 pound pancetta, diced 1 large onion, diced 1 large head radicchio, sliced 2 heads Belgian endive, sliced 1 cup chicken broth 2 tablespoons butter 1/2 cup grated Parmigiano-Reggiano Pepper

Step 1 Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, about 12 minutes.

Step 2 While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until it starts to brown lightly and begins to crisp, about 5 minutes. Add the onion and continue to cook, stirring frequently, until it has softened slightly, about 3 minutes.

Step 3Add the radicchio and endive, increase the heat to high and continue cooking until they begin to brown, about 4 to 5 minutes. Add the chicken broth, reduce the heat to medium and simmer until the liquid has reduced by a third, about 3 to 4 minutes.

Step 4Drain the pasta and add to the skillet. Stir to combine, then add the butter, cheese and pepper to taste.

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