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Spaghetti with Endive and Bacon





Yields
Serves 4 (serving size: 1 1/2 cups)



Cook Time
30 mins

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.

su-Spaghetti with Endive and Bacon




Photo: Annabelle Breakey; Styling: Karen Shinto
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories511
% Daily Value *
Total Fat 31g40%

Saturated Fat 9g45%
Cholesterol 44mg15%
Sodium 1137mg50%
Total Carbohydrate 40g15%

Dietary Fiber 5.5g20%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.