Pasta With Pancetta, Radicchio And Balsamic Vinegar

• 7 oz pancetta, cut into strips
• 1 tbsp extra virgin olive oil
• 1 None bird's eye chili, finely chopped
• 4 large cloves garlic, finely chopped
• 1/4 cup balsamic vinegar
• 2 tbsp chopped fresh flat-leaf parsley leaves
• 18 oz pasta, such as penne rigate or casarecce
• 2 small heads radicchio, quartered, cut into 3/4 inch strips

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

pancetta, extra virgin olive oil, chili, garlic, balsamic vinegar, parsley, pasta, radicchio

Taken from recipes-plus.com/api/v2.0/recipes/34962 (may not work)