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.

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.