• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 6 ounces speck, cut into bite-sized strips or cubes
  • 1 head of radicchio, cored and sliced into medium strips
  • 3/4 cup heavy cream
  • 1/2 cup white wine
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound tagliatelle
  • Grated Parmigiano

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  1. Bring a large pot of salted water to boil.
  2. In a large skillet over medium heat, sauté the onion in the olive oil until translucent. Add the speck and sauté until browned, careful not to let it get crispy. Add the radicchio and cook until it wilts. Add the wine and stir together until it evaporates. Add the cream, salt and pepper to taste, and cook until the sauce begins to reduce, 3 – 5 minutes.
  3. Cook the pasta until al dente (about 2 minutes less than the package directions), drain and add to the radicchio mixture.
  4. Serve with grated Parmigiano.