Spicy Carbonara with Radicchio Salad
Spice up your dinner with this spicy pancetta carbonara topped in parmesan, with a side of radicchio salad.
Ingredients
For the Carbonara:
250 grams Spaghetti
2 Eggs
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
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
Method
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 grated parmesan. Season with salt and pepper
Drain the pasta well and place in the frypan on top of the pancetta. Reserve some pasta cooking water.
Pour over the egg mix and using tongs, mix through the spaghetti and bacon. You want to mix this vigorously so the egg stays creamy and doesn't split. Add some reserved pasta water if the sauce isn't coming together
Add the parsley and lemon zest and mix well. Serve immediately