Spicy Carbonara with Radicchio Salad
Spice up your dinner with this spicy pancetta carbonara topped in parmesan, with a side of radicchio salad.
Bring a large pot of water to the boil. Cook the spaghetti according to the packet instructions.
To make the salad, roughly tear the leaves and dress with the olive oil and balsamic mix. Sprinkle with parmesan and parsley.
While the pasta is cooking, heat a little olive oil in a pan and cook the onion and garlic for 5 mins or until softened. Add the pancetta and cook for a further 3 mins before adding the chilli flakes. Stir well.
In a bowl, beat the eggs with the cream and grated parmesan. Season with salt and pepper.
Drain the pasta well and place in the frypan on top of the bacon. Pour over the cream and egg mix and using tongs, mix through the spaghetti and bacon.
Add the parsley and lemon zest and mix well. Serve immediately.
For the Carbonara:
250 grams Spaghetti
1 Onion, peeled and finely chopped
3 Garlic cloves, peeled and finely sliced
250 grams Pancetta, cut into 1.5 cm lengths
6 grams chilli flakes
75 ml cream
40 grams Parmesan, grated
30 grams Parsley, finely chopped
1 Lemon, zest of half
Salt and pepper
For the Salad:
1 Radicchio, quartered, leaves torn away from the stalk
1 tablespoon Balsamic vinegar
2 tablespoons Olive oil
10 grams Parmesan, grated
10 grams Parsley, roughly chopped