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Farfalle with Bacon and Endives

adapted from Food & Wine

Ingredients

  • 1 quart chicken broth
  • 1 pound farfalle
  • 1 tablespoon olive oil
  • ½ pound thickly sliced bacon cut into 1-inch pieces
  • 3 medium Belgian endives cored and sliced 1 inch thick
  • 3 large garlic cloves thinly sliced
  • ¼ cup parsley coarsely chopped
  • 1 teaspoon lemon zest
  • ¼ cup grated Parmesan cheese
  • salt and pepper

Instructions

  1. In a medium saucepan, boil the chicken broth over high heat until reduced to about 1 cup, approximately 20 minutes.
  2. Meanwhile, in a large pot of boiling salted water, cook the farfalle until al dente.
  3. In a large skillet, heat the olive oil. Add the bacon and cook over moderately low heat until slightly crisp. Transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon of the fat. Add the endives to the skillet and cook over medium high heat, stirring, until the endives are just wilted but still crisp, about 4 minutes. Add the garlic and cook just until fragrant, about 20 seconds.
  4. Drain the farfalle and add it to the skillet. Add the reduced chicken broth, parsley, lemon zest and bacon and toss well. Remove from the heat. Stir in the Parmesan and season with salt and pepper. Transfer to a large bowl and hot with extra Parmesan sprinkled on top.