Pasta with Red Radicchio from Treviso and Smoked Burrata

Method

1. Slice the onion thinly.
2. Heat a pan with olive oil and butter. Add the onion and the cubed prosciutto (keep the fat on the ham).
3. Sauté over medium heat until the prosciutto releases its flavor and the onion softens, about 5 minutes. Do not burn.
4. Meanwhile, prepare the radicchio: cut off the hard bottom part, then slice the rest into thin strips.
5. Add the radicchio to the pan along with a splash of water. Cook for about 10 minutes until tender.
6. While the radicchio cooks, bring a large pot of salted water to a boil and cook the pasta according to package directions (about 10 minutes).
7. When the radicchio is done, turn off the heat and add the raw top leaves of the radicchio to the pan. Set aside.
8. Drain the pasta al dente and transfer it to the pan with the radicchio.
9. Turn the heat to high, add the smoked burrata cut into pieces, and toss vigorously.
10. Turn off the heat. Add grated Parmigiano cheese, a little pasta water, and black pepper. Toss well.
11. Plate the pasta. Top with additional pieces of smoked burrata, a grating of Parmigiano, a few fresh radicchio slices, and a sprinkle of black pepper. Serve immediately.