Recipe by Chef Jacquie

• 1 medium onion, sliced thin
• 2 Tablespoons of butter
• 2 Tablespoons of Extra Virgin Olive Oil
• 4 slices of pancetta or bacon, sliced
• 1 small head of radicchio, sliced thin
• 1/2 cup of dark balsamic vinegar
• 1 pound of cooked pasta (orecchiette or medium shells) and reserve some of the cooking water
• 1/2 cup of cherry tomatoes, cut in half
• 1/4 teaspoon of fine sea salt
• Fresh ground black pepper, to taste
• 1/2 cup of grated Parmigiano-Reggiano cheese
• 1 Tablespoon of fresh Italian flat leaf parsley, finely chopped

In a medium saucepan over medium heat, add 2 tablespoons of butter and oil.  Add the onion and sauté until golden brown, then add the pancetta and cook until crispy.

Add sliced radicchio and vinegar and cook until radicchio is wilted, taste and adjust seasoning with salt and pepper.

Add tomatoes, cooked pasta and a little pasta water  to warm through, toss in Parmigiano-Reggiano cheese and serve immediately.

Garnish with chopped parsley and more cheese.