Wash and shred the radicchio and keep it aside.

Thinly chop the onion and Italian speck and put it in a pot with the extra virgin olive oil. Sauté for a couple of minutes until the onion becomes translucent.

Add the shredded radicchio and salt. Cover and let it cook on a low flame for about 10 minutes. You should not have to add water as radicchio usually creates a little liquid while cooking, but do keep an eye on it and adjust as needed. Your end result has to be rather dry though. When cooked, keep aside until cool.

Cook the pappardelle following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked as it will finish cooking together with the sauce.

Put the drained pasta in the pot with the radicchio and speck sauce, add the cream and mix well while cooking it on a slow flame for 1 or 2 minutes.

Serve with thinly grated Parmigiano Reggiano and ground pepper on the top.