Farfalle With Bacon And Endives Pasta Recipes

Ingredients

1 qt. chicken stock or low-sodium broth

1 lb. farfalle

1 tbsp. extra-virgin olive oil

1/2 lb. thickly sliced bacon

4 medium Belgian endives

3 large garlic cloves

1/4 c. coarsely chopped flat-leaf parsley

1 tsp. finely grated lemon zest

1/4 c. freshly grated Parmesan cheese

Salt and freshly ground pepper

Preparation

Step 1In a medium saucepan, boil the chicken stock over high heat until reduced to 1 cup, about 20 minutes.Step 2Meanwhile, in a large pot of boiling salted water, cook the farfalle until it is al dente.Step 3In a large, deep skillet, heat the olive oil. Add the bacon and cook over moderately low heat until slightly crisp, about 7 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat. Add the endives and garlic to the skillet and cook over moderately high heat, tossing, until the endives are just wilted but still crisp, about 4 minutes.Step 4Drain the farfalle and add it to the skillet. Add the reduced chicken stock, parsley, lemon zest and bacon and toss well. Remove from the heat. Stir in the Parmesan and season the pasta with salt and pepper. Transfer to a large bowl and serve at once.Step 5Make Ahead: The reduced stock can be refrigerated overnight.Step 6Wine Recommendation: A light, lemony Italian Pinot Grigio with acidity will balance the salty bacon and pick up the endives’ slight bitterness. Two good examples: the 2000 Bidoli and the 2000 Tommasi Le Rosse.

Servings: 4 to 6. Coarsely chopped curly green chicory is a great alternative to the endives; both offer a marvelous bitter edge and refreshing crunch.