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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
- 160 g of pasta (farfalle preferably)
- Cut the pancetta into cubes. I prefer it not too fatty, but evaluate according to personal taste.
- Slice the radicchio, rinse and dry it in a salad spinner or by blotting it with a clean tea towel.
- Place it on a cutting board and coarsely chop it with a large sharp knife, or with a half-moon.
- Put the oil, peeled garlic in a frying pan, bring it to the heat and brown it over a high flame.
- Add the bacon, a grinding of pepper and stir until it takes on color, then add the wine.
- Allow the wine to evaporate, stirring often, keeping the flame high.
- 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.
- Turn off the heat and cover to keep warm.
- 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.
- Saute the drained pasta over high heat in the sauce pan for a few moments, turning frequently.
- Serve immediately, seasoning directly on the plate with a drizzle of balsamic vinegar.
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