Spaghetti with Endive and Bacon

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.

Yield: Serves 4 (serving size: 1 1/2 cups)
Recipe from Sunset

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 511
  • Calories from fat: 53%
  • Protein: 18g
  • Fat: 31g
  • Saturated fat: 9g
  • Carbohydrate: 40g
  • Fiber: 5.5g
  • Sodium: 1137mg
  • Cholesterol: 44mg

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

Preparation

  1. 1. Bring water to a boil and cook pasta according to package directions.
  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.
  3. 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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