Pasta Pancetta, Radicchio e Aceto Balsamico

Pasta with Bacon, Radicchio and Balsamic Vinegar


  • 50 g smoked bacon in a single slice or cubes
  • 60 g red radicchio (weight net of scraps)
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves of garlic
  • Freshly ground black pepper
  • 100 ml dry white wine
  • Salt
  • 160 g of pasta (farfalle preferably)


  1. Cut the pancetta into cubes. I prefer it not too fatty, but evaluate according to personal taste.
  2. Slice the radicchio, rinse and dry it in a salad spinner or by blotting it with a clean tea towel.
  3. Place it on a cutting board and coarsely chop it with a large sharp knife, or with a half-moon.
  4. Put the oil, peeled garlic in a frying pan, bring it to the heat and brown it over a high flame.
  5. Add the bacon, a grinding of pepper and stir until it takes on color, then add the wine.
  6. Allow the wine to evaporate, stirring often, keeping the flame high.
  7. Add the radicchio and stir until it wilts, then taste to adjust the salt, because sometimes the bacon is so flavorful that none is needed.
  8. Turn off the heat and cover to keep warm.
  9. Boil the pasta in plenty of salted water and, just before draining, add a ladleful of the cooking water to the sauce pan, then turn on the heat.
  10. Saute the drained pasta over high heat in the sauce pan for a few moments, turning frequently.
  11. Serve immediately, seasoning directly on the plate with a drizzle of balsamic vinegar.
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