Scialatielli with radicchio and Montasio fondue

Name: Scialatielli with radicchio and Montasio fondue
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Scialatielli pasta (fresh) 14.1 oz; Pancetta 5.3 oz; Radicchio red 5.3 oz; Fine salt to taste; Black pepper to taste; Butter 2 tbsp; Montasio cheese 7 oz; Fresh liquid cream 0.8 cup; Extra virgin olive oil to taste

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Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Scialatielli al radicchio e fonduta di Montasio is like this wild mash-up of the best Italian regions in one seriously delicious dish. You start with thick, fresh scialatielli noodles from Campania—really tasty—and the magic just happens when they mix with flavors from Friuli Venezia Giulia in the northeast. Here's the deal: at the heart of it all is Montasio, a cheese adored in Friuli. It's young, tender, and melts like a dream, creating a creamy fondue that's rich and smooth. And look, the combo of that cheesy sauce with crispy smoked pancetta and the slightly bitter kick from radicchio makes Scialatielli al radicchio e fonduta di Montasio really, really special. It's a balance between sweet and sharp that's just so so amazing—fancy but not fussy.

Here's the thing, this regional twist is why folks love pasta al radicchio e Montasio in northern Italy. It's quick to whip up, but packed with flavor, for sure. Perfect if you're looking to change it up from your usual tomato or pesto pasta. The way the moist fondue sticks to every strand of scialatielli is just incredibly satisfying, and the pops of salty, golden pancetta keep everything exciting. In Friuli, they often use red radicchio for that extra punch. It gives each bite a pretty tangy kick. With recipes like ricetta scialatielli con radicchio and scialatielli con fonduta di Montasio, you’re diving into a dish that blends homemade pasta with the best regional ingredients. Perfect for a primo at special dinners—or anytime you want to savor something truly authentic. Nothing beats the mix of tender noodles and the rich, gooey cheese fondue. Really, a pasta con radicchio e formaggio that stands out. It's a dish that captures the heart of Italian cooking—traditional and innovative all in one bite.

INGREDIENTS: Scialatielli pasta 14.1 oz (400 g) - (fresh); Pancetta 5.3 oz (150 g); Radicchio 5.3 oz (150 g) - red; Fine salt to taste; Black pepper to taste; Butter 2 tbsp (30 g); Montasio cheese 7 oz (200 g); Fresh liquid cream 0.8 cup (200 g); Extra virgin olive oil to taste

Preparation

How to prepare Scialatielli with radicchio and Montasio fondue

To prepare scialatielli with radicchio and Montasio fondue, start by making the fondue: bring the cream to a boil in a non-stick pan 1, adding salt and pepper to taste. Only when it has reached a boil, add the grated Montasio cheese 2 and, while continuing to stir, let it melt completely 3: the cream should thicken.

Clean, wash, and cut the red radicchio into julienne strips 4 and set it aside, then cut the smoked bacon into fine strips 5 and let it brown in a non-stick pan with a little oil, over low heat for a few minutes 6.

When the bacon has browned, add the butter 7, let it melt completely, and add the radicchio 8. Increase the heat and let the radicchio wilt over high heat for a couple of minutes. In a large pot of salted boiling water, cook the fresh scialatielli and drain them al dente 9.

Add the pasta to the pot with the radicchio and sauté for a couple of minutes over medium heat 10, then add the Montasio fondue, still warm, and mix well to combine all the ingredients 11. Continue cooking until a thick cream forms 12. The scialatielli with radicchio and Montasio fondue are ready, serve them hot.