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Spaghetti with Endive and Bacon

Photo: Annabelle Breakey; Styling: Karen Shinto
Cook time 30 mins
Yield Serves 4 (serving size: 1 1/2 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.