Spaghetti with Endive and Bacon

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.