Pappardelle With Sauteed Radicchio

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5 ounces pancetta, sliced 1/4-inch thick and finely chopped

3 tablespoons extra virgin olive oil

2 large red onions, coarsely cut into 1/2-inch dice

2 heads radicchio di chioggia (round heads)

Sea salt to taste

Plenty of freshly ground pepper

1 1/2 pounds fresh pappardelle, or 1 pound dried

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