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Julia Levy


Credit: Greg DuPree

Recipe Summary test

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Remove and reserve the greens from the radishes. Cut each radish into 8 wedges.

  • Cook the pasta according to package directions in a large saucepan or stockpot; reserve 1 cup of the cooking water.

  • Meanwhile, cook the pancetta in a large skillet over medium until crisp; remove with a slotted spoon, reserving the drippings in the skillet. Add the radishes and cook until tender, about 7 minutes. Add the garlic and reserved radish greens; cook until the greens are wilted.

  • Toss together the radish mixture, pasta, lemon juice, salt, and pepper. Add the reserved pasta cooking water as needed. Top with the pancetta and Parmesan.

Nutrition Facts

451 calories; fat 9.9g; saturated fat 3.7g; protein 19g; carbohydrates 71g; fiber 5g; sugars 5g; cholesterol 24mg; iron 4mg; sodium 1108mg; calcium 128mg.