Radicchio and Orecchiette Pasta

2 thick slices of pancetta

1 box orecchiette pasta

2 tablespoons extra virgin olive oil

2 shallots

1 bulb or radicchio

¼ cup roughly chopped parsley

½ cup grated parmesan

In a large saucepan saute the cubed pancetta until golden brown. Reserve the cooked pancetta on a paper towel. Slice the shallots and cut the radicchio into ribbons. Add the olive oil to the pan and saute the shallots and radicchio on medium high heat. Add the grated garlic once the radicchio is slightly browned and the onions are translucent. While the veggies are cooking boil a pot of salted water and cook the pasta. Once the pasta is finished add it to the saute pan and toss. Turn off the heat and add back the pancetta. Toss in the parsley and cheese and serve warm. If necessary add some of the pasta water to the saute pan or drizzle with extra olive oil.