Rolled Pasta With Radicchio, Pancetta, And Balsamic Vinegar

Ingredients

8 penne
1 tb salt
3 tb olive oil
4 shallots
6 green onions
2 pancetta
1 head radicchio
2 tb butter
1/4 c parmesan cheese
1 tb balsamic vinegar
3 quarts water to a in a po salt

Instructions

season with salt and pepper to taste and serve. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd