Spaghetti with Endive and Bacon |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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. 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:
1. Bring water to a boil and cook pasta according to package directions.
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.
3. Add hot pasta to endive mixture along with bacon, oil, cheese, chile flakes, parsley, salt, and pepper, tossing well to combine.
4. Note: Nutritional analysis is per serving.
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