6 ounces dried perciatelli, bucatini, or spaghetti
Several large bunches large French breakfast radishes, greens included
4 strips bacon
2 tablespoons olive oil
1/3 cup freshly grated Pecorino Romano
Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just tender. Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup. Measure out 3 cups of packed radish greens and coarsely chop. Cut the bacon into 1/3-inch strips. Cook in a very large sauté pan over high heat for 3 minutes, until the fat is rendered and the bacon is soft, not crispy. Add the oil, chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt and the radishes soften, 5 minutes.
Drain the pasta; add to the pan and cook 2 minutes. Toss with half the cheese, lots of coarsely cracked black pepper, and salt. Sprinkle with the remaining cheese.
From RADICALLY SIMPLE by Roxanne Gold. Copyright © 2010 by Roxanne Gold. By arrangement with Rodale, Inc.