Pasta With Pancetta, Radicchio And Balsamic Vinegar

1. 1

   Combine pancetta, oil and chili in a large frying pan. Cook over medium heat until pancetta is crispy and fat renders. Remove pancetta with a slotted spoon and drain on paper towels. Remove all but 2 tbsp fat from pan.

2. 2

   Cook garlic over medium heat until fragrant, about 2 mins. Stir in balsamic and parsley. Remove frying pan from heat.

3. 3

   Meanwhile, cook pasta until almost al dente. Drain, reserving 1 cup cooking water. Add pasta and radicchio to frying pan with garlic. Toss over medium-high heat until radicchio just starts to wilt, about 1-2 mins, adding reserved cooking water to moisten, if necessary. Transfer to a serving bowl and sprinkle with reserved pancetta.

* Per serving · 4 servings · Values may vary.

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