In a large skillet over medium heat, sauté the onion in the olive oil until translucent. Add the speck and sauté until browned, careful not to let it get crispy. Add the radicchio and cook until it wilts. Add the wine and stir together until it evaporates. Add the cream, salt and pepper to taste, and cook until the sauce begins to reduce, 3 – 5 minutes.
Cook the pasta until al dente (about 2 minutes less than the package directions), drain and add to the radicchio mixture.