Bring a large pot of well-salted water to a boil.
Meanwhile, cook the pancetta in a 12-inch skillet over medium heat until golden, 4 to 6 minutes. Using a slotted spoon, transfer the pancetta to a small paper-towel-lined plate. Pour the pancetta fat into a small dish and measure 1 Tbs. of it back into the pan (if there’s not enough, add olive or vegetable oil to make up the difference).
Return the skillet to medium heat. Add the onion to the pan, sprinkle with 1/4 tsp. each salt and pepper, and cook, stirring frequently, until the onion starts to soften and wilt, about 4 minutes. Add the zucchini, sprinkle with 1/4 tsp. salt and cook, stirring, until it starts to soften, about 3 minutes. Stir in the radicchio, broth, and mint and remove from the heat.
Meanwhile, cook the linguine in the boiling water according to package directions until it’s barely tender. Reserve about 1/2 cup of the pasta water and then drain the pasta well. Return the pasta to its pot and add 1/2 cup of the parmigiano, the zucchini mixture, the balsamic vinegar, and 1/4 cup of the pasta water. Cook, stirring, over medium-high heat, until the pasta is tender and has picked up the flavors of the sauce, about 1 minute. Add more of the pasta water if the mixture becomes dry. Stir in the pancetta and season to taste with more vinegar, salt, and pepper. Serve sprinkled with the remaining 1/4 cup parmigiano.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Dry, flavorless and lacking in any taste. Major disappointment.
This recipe was delicious and very easy and quick to make. Both my husband and I have lived in Italy and it brought us right back there. Definitely one we'll make again!
Perfect main or side dish for summer, with the abundance of zucchini. I was out of pancetta, so substituted prosciutto, and actually served this as a side dish to Tony's Chicken Piccata from the same issue. Excellent!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?