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Carbonara with radicchio tardivo

A spin on a delicious Italian classic: carbonara. This one is for all the Italian cuisine lovers who allow themselves the pleasure of experimenting in the kitchen. Radicchio tardivo gives this recipe a pleasantly bitter note to balance the sapidity of bacon. Serve with a dress of White Seal PDO Traditional Balsamic Vinegar of Modena to add a unique touch that will make the dish tasty and harmonious.


4 people

  • 320g of pasta
  • 4 egg yolks
  • Jowl bacon (to taste)
  • 60g of grated parmesan cheese
  • 1 clove of garlic

White Seal PDO Traditional Balsamic Vinegar of Modena
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Cut the bacon into strips and remove the rind. Brown it in a pan for about 15 minutes until crisp, then place it in a separate plate.   
Wash and cut the radicchio into pieces, saving the most curled and colored bits for decoration.
In the pan used for the bacon, cook the radicchio with a clove of garlic for about 10 minutes. 
Prepare the egg cream by beating the yolks and the Parmesan in a bowl until you get a creamy mixture.
Meanwhile, in a pot, bring the salted water to a boil and pour the pasta, cooking it until al dente. Drain the pasta and sauté it in a pan with the egg cream and ½ tablespoon of cooking water. Add the bacon and stir for a minute off the heat.  
Serve by creating a nest of pasta covered with bacon and egg cream, then add a few drops of White Seal PDO Traditional Balsamic Vinegar of Modena.


Radicchio is a leafy vegetable rich in antioxidants, with a particularly bitter taste. The presence of chicoric acid stimulates the production of bile, aiding digestion and supporting liver functionality. In addition to being extremely hypocaloric, radicchio is rich in minerals, especially potassium, and vitamins of the B, C, E, and K groups. The water and fiber content promotes the functionality of the intestine, counteracting constipation, while inulin promotes the growth of intestinal microflora, inhibiting the proliferation of harmful bacteria.