Linguine Pasta, Radicchio and Pecorino Romano

This Linguine with Radicchio and Pecorino Romano is a refined take on classic Italian simplicity, balancing bold and elegant flavors.

Drawing from traditional Northern Italian pairings, the slight bitterness of radicchio is mellowed by the nutty, salty depth of aged Pecorino Romano, creating a dish that feels both rustic and sophisticated.

With just a handful of quality ingredients and proper technique, this recipe delivers a restaurant-worthy pasta that highlights the importance of authenticity and ingredient integrity.

The best part about pasta is letting our imagination go wild and creating unique dishes immediately.

Here is the perfect example. You have a copious dinner with a few ingredients to satisfy your and your family’s appetite.

Imagine perfectly cooked linguine mixed with half-cooked radicchio and crunchy, half-raw.

A layering of sweet and bitter flavor, uplifted by some pungent pecorino cheese. Amazing combination.

In this Article

What is Radicchio?

Radicchio is a type of chicory that grows in the heads of bitter leaves. It is in the daisy family, not the cabbage family. The radicchio season runs from October to January.

Reddish purple outer leaves with white veins, this wonderful vegetable is rich in vitamin K and a good source of fiber.

It is a very versatile vegetable that you can enjoy raw or cooked.

What is Pecorino Romano Cheese?

Pecorino is a hard, salty Italian cheese made with sheep milk.

Most commonly used for grating.

Pecorino originates from Sardinia, Tuscany, Rome, and the surrounding areas.

The word “pecorino” means “ovine” or of sheep” in Italian.

It is a protected-designation-of-origin cheese, given a simple description rather than a brand.

Cooking tips and step-by-step instructions to create this excellent pasta dinner

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

Let’s start by bringing a large pot of salted water to a boil over high heat.

• Add your linguine when you have a beautiful water rolling boil. Please do not cut them in half; all of Italy will chastise you. Cook to al dente, or 1 to 2 minutes before the packaging suggested cooking time.

Meanwhile, heat the olive oil and add the minced garlic to a large skillet that can hold the pasta when done.

• Add half of the radicchio to your skillet and gently stir so it will not burn or attach to the sides of the skillet. Turn off the heat and set aside until the pasta is cooked al dente.

• Save a cup of cooking water that you can use if your pasta is too dry as it contains the cooking starch from the pasta, and it is best to add moisture to your pasta in case it is too dry.

• Drain the pasta, add it to the skillet, and fold the garlic mixture. Add cooking water if dry.

• Add the raw radicchio and the pecorino Romano cheese. Fold again until all the pasta is covered with the cheese and oil seasoning and the radicchio is well incorporated with the pasta.

Season with a few grinds of black pepper and serve piping hot.

Variations and Substitutions

You can use Treviso radicchio, which is milder-flavored. You can recognize it by its more oblong shape.

I love linguine and fettuccine; this delicious pasta dinner can be prepared with spaghetti or bucatini.

Parmesan cheese can also be used instead of pecorino.

Storing and Reheating

Store: Storing radicchio is relatively easy, as it will last up to a week in your refrigerator’s crisper drawer. Store away dry.

Reheat: If you are lucky enough to have some leftover pasta, reheat it over medium-low heat. Add a couple of tablespoons of water to the pasta and stir until warmed and ready to enjoy.

Frequently Asked Questions

Serve your linguine pasta with:

Here are a couple of suggestions to consider:

Roasted Chicken or Chicken Spatchcocked.

Or a very delicious butter lettuce salad with shallots vinaigrette.

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