Foolproof Pasta Carbonara with Radicchio

1. Cook Spaghetti

Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook it until al dente, about 10 to 12 minutes. While the pasta cooks, reserve 1½ cups of the pasta water, then drain the spaghetti and toss it with a drizzle of olive oil to prevent sticking.

2. Prepare Egg Mixture

In a medium bowl, whisk together the egg yolks and finely grated Parmesan cheese until smooth. Slowly whisk in some of the reserved hot pasta water to temper the mixture. This step is crucial: by adding the hot water gradually, you warm the eggs gently and avoid scrambling them, resulting in a smooth, creamy sauce.

3. Cook Pancetta and Radicchio

While the pasta is cooking, heat 1/4 cup of olive oil in the same large pot over medium heat. Add the diced pancetta and cook until it's crisp, about 5 minutes. Stir in the radicchio, thinly sliced garlic, and red pepper flakes, cooking until the radicchio is wilted, around 3 minutes.

4. Combine Pasta and Sauce

Return the cooked spaghetti to the pot with the pancetta mixture. Toss everything together for about 2 minutes, letting the flavors meld. Remove the pot from the heat and quickly add the tempered egg and cheese mixture. Toss the pasta continuously to ensure the residual heat from the spaghetti cooks the eggs without scrambling them, creating a silky sauce that coats the pasta beautifully.

5. Finish and Serve

Finish by stirring in the chopped chives, seasoning with salt and freshly ground black pepper to taste. Serve the carbonara immediately, garnished with an extra sprinkle of Parmesan cheese for that perfect cheesy finish.