Name: Pasta with pancetta, radicchio and balsamic vinegar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 200 gram pancetta, cut into strips; 1 tablespoon extra virgin olive oil; 1 bird's eye chilli, finely chopped (seeds removed, if preferred); 4 large cloves garlic, finely chopped; 1/4 cup (60ml) balsamic vinegar; 1/3 cup chopped flat-leaf parsley; 500 gram pasta, such as penne rigate or casarecce; 2 small radicchio lettuces, quartered and cut into 2cm strips

Pasta with pancetta, radicchio and balsamic vinegar

This simple dish has surprisingly intense and exotic flavours.

Skip to Recipe

Serves 6

Prep

10M

Cook

15M

Total

25M

Ingredients

200 gram pancetta, cut into strips

1 tablespoon extra virgin olive oil

1 bird’s eye chilli, finely chopped (seeds removed, if preferred)

4 large cloves garlic, finely chopped

1/4 cup (60ml) balsamic vinegar

1/3 cup chopped flat-leaf parsley

500 gram pasta, such as penne rigate or casarecce

2 small radicchio lettuces, quartered and cut into 2cm strips

Method

1.Combine pancetta, oil and chillies in a frypan (large enough to contain pasta later) and cook over moderate heat until pancetta is crisp and fat runs. Remove pancetta with a slotted spoon to a paper-lined plate and set aside. Remove all but 2 tablespoons fat from pan.

2.Add garlic to pan and cook over moderate heat until fragrant, about 2 minutes, then stir in balsamic and parsley. Remove frypan from heat.

3.Meanwhile, cook pasta until nearly al dente. Drain, reserving 1 cup of cooking water. Add pasta and radicchio to frypan with garlic. Toss over moderately high heat until radicchio just starts to wilt, about 1-2 minutes, adding some of the reserved cooking water to moisten, if necessary. Transfer to a serving bowl and scatter with reserved pancetta.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy