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Balsamic red chicory and pancetta penne
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1 tbsp olive oil
8 slices pancetta, finely sliced
4 sprigs rosemary, leaves picked
2 garlic cloves, finely sliced
2 red chicory bulbs, trimmed and sliced
pinch dried chilli flakes
2 tbsp balsamic vinegar
½ tbsp clear honey
50g parmigiano reggiano, finely grated
1. Bring a large pan of salted water to the boil, then add the pasta and cook according to pack instructions. Meanwhile, put a large frying pan over a low-medium heat and drizzle in the oil. Add the pancetta and fry for a few minutes, then turn down the heat and add the rosemary and garlic. Fry for a few more minutes until everything is golden, then stir in the chicory and chilli flakes. Cook for 3-4 minutes, stirring to wilt the chicory down. Season, then stir in the balsamic vinegar and honey.
2. When the pasta is ready, drain, reserving a large mugful of the cooking water. Stir the drained pasta into the chicory mixture, adding a splash of the cooking water and most of the cheese. Keep stirring until loose and creamy, adding more pasta water if needed to make it glossy. Serve straight away with the remaining cheese scattered over.
Typical values per serving:
This recipe was first published in March 2021.
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