Pasta Carbonara with Radicchio

1. Cook Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10-12 minutes. Reserve about 1 cup of pasta water before draining. Drain the spaghetti and toss with a drizzle of olive oil to prevent sticking.

2. Prepare Egg Mixture

Whisk together the egg yolks, Parmesan cheese, a pinch of salt, and freshly ground black pepper. Gradually whisk in a splash of the reserved pasta water to temper the egg mixture and make it smooth.

3. Cook Pancetta and Radicchio

Heat olive oil in a large pot over medium heat. Cook the pancetta until crispy, about 5 minutes. Stir in the radicchio, garlic, and red pepper flakes, and cook until the radicchio is wilted and the garlic is fragrant, about 3 minutes.

4. Combine Pasta and Sauce

Add the cooked spaghetti to the pot with the pancetta and radicchio mixture. Toss to combine. Remove from heat and pour in the egg and cheese mixture, tossing vigorously to coat the pasta. Add more reserved pasta water if needed.

5. Finish and Serve

Stir in the fresh chives and adjust the seasoning with salt and black pepper. Serve in shallow bowls, sprinkled with additional Parmesan cheese.