Fusilli With Radicchio And Pancetta - cooking recipe

Ingredients

1 lb fusilli (spiral pasta)
2 tbsp extra virgin olive oil
7 oz pancetta, thinly sliced
1 None red onion, halved, peeled and thinly sliced lengthwise
1 clove garlic, peeled and finely chopped
2 heads radicchio
1/2 cup water
2 tbsp balsamic vinegar, to serve
None None cracked black pepper, to serve

Preparation

Bring a large saucepan of salted water to a boil. Add the fusilli and cook according to the packet directions. Drain and return to the pan, covering with a lid.
Meanwhile, heat the oil in a small frying pan and saute the pancetta for 4 mins, until golden. Set the pancetta aside until cool enough to handle, then tear into large pieces.
Meanwhile, add the onion to the pan. Cook for 5 mins, stirring. Add the garlic and cook for 1 min. Increase the heat to high, add the radicchio and water and cook for 4 mins, until wilted. Add the vinegar. Season to taste and set aside.
Add the onion mixture and the pancetta to the pasta. Toss over a high heat for 1 min. Sprinkle with cracked black pepper, serve.