Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 4 (serving size: 1 1/2 cups)Cook Time30 mins
AuthorLeah Tramontini, Davis, CA,
This recipe calls for a fair amount of black pepper, giving it a nice kick. Feel free to omit the pepper from the recipe, and add it at the table if you'd like a milder dish.

How to Make It

Step 1
1

Bring water to a boil and cook pasta according to package directions.

Step 2
2

Fry bacon in a large frying pan over medium heat until crisp, about 10 minutes; transfer to paper towels and set aside. Drain all but 1 tbsp. fat from pan, add garlic and onion, and cook until fragrant, about 30 seconds. Add endives, cooking until softened and translucent, about 8 minutes.

Step 3
3

Add hot pasta to endive mixture along with bacon, oil, cheese, chile flakes, parsley, salt, and pepper, tossing well to combine.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 6 ounces spaghetti
 8 slices thick-cut bacon (8 oz.), chopped
 2 garlic cloves, minced
 1/2 cup chopped red onion
 8 Belgian endives (1 1/4 lbs. total), trimmed and quartered
 1/4 cup extra-virgin olive oil
 1/2 cup grated parmesan cheese
 1/2 teaspoon red chile flakes
 1/2 cup chopped flat-leaf parsley
 1 teaspoon kosher salt
 1 teaspoon pepper

Directions

Step 1
1

Bring water to a boil and cook pasta according to package directions.

Step 2
2

Fry bacon in a large frying pan over medium heat until crisp, about 10 minutes; transfer to paper towels and set aside. Drain all but 1 tbsp. fat from pan, add garlic and onion, and cook until fragrant, about 30 seconds. Add endives, cooking until softened and translucent, about 8 minutes.

Step 3
3

Add hot pasta to endive mixture along with bacon, oil, cheese, chile flakes, parsley, salt, and pepper, tossing well to combine.

Step 4
4

Note: Nutritional analysis is per serving.

Spaghetti with Endive and Bacon