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Foolproof Pasta Carbonara with Radicchio

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Pixicook editorial team

A classic Italian pasta dish made with spaghetti, pancetta, egg yolks, radicchio, and Parmesan cheese.

Ingredients for Foolproof Pasta Carbonara with Radicchio

units in
USchevron
serves
4 peoplechevron

Kosher Salt

to taste

Parmesan Cheese, finely grated

cups

Black Pepper, freshly ground

to taste

Pancetta, diced

0 oz

Radicchio, cored and cut into 1-inch pieces

head

Garlic Clove, thinly sliced

each

Chives, chopped

cups

How to Make 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.

Pitfalls and tips

Quality Ingredients Matter

Use real Parmigiano-Reggiano or Pecorino Romano, and high-quality pancetta or guanciale. Freshly cracked black pepper is essential.

Temperature Control is Key

Toss the pasta with the egg mixture off the heat to avoid scrambling the eggs.

Proper Egg Handling

Use fresh eggs and whisk them thoroughly with grated cheese for a smooth sauce.

Timing is Everything

Cook pasta al dente and combine with the sauce promptly to maintain perfect texture.

Pasta Water is Gold

Reserve at least a cup of pasta water to help emulsify the sauce and achieve a silky consistency.

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