Spaghetti with Endive and Bacon

Spaghetti with Endive and Bacon Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
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.
Serves 4 (serving size: 1 1/2 cups)


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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


Cook: 30 Minutes

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.

Note: Nutritional analysis is per serving.

Created date

January 2011

Nutritional Information

Calories 511
Caloriesfromfat 53 %
Protein 18 g
Fat 31 g
Satfat 9 g
Carbohydrate 40 g
Fiber 5.5 g
Sodium 1137 mg
Cholesterol 44 mg