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
How to Make It
Bring water to a boil and cook pasta according to package directions.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.