Farfalle with Bacon and Endives Recipe

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Ana Cortes Modified: March 22, 2022
Farfalle with Bacon and Endives Recipe

How To Make Farfalle with Bacon and Endives

With this easy farfalle recipe, you’ll enjoy pasta with the savory crunch of endives in a flavorful broth with the refreshing notes of lemon zest.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes

Serves:

Ingredients

  • 1qtchicken stock,or low-sodium broth
  • 1lbfarfalle
  • 1tbspextra-virgin olive oil
  • ½lbthickly sliced bacon
  • 4medium Belgian endives
  • 3large garlic cloves
  • ¼cupflat-leaf parsley,coarsely chopped
  • 1tspfinely grated lemon zest
  • ¼cupParmesan cheese,freshly grated
  • salt and freshly ground pepper

Instructions

  1. In a medium saucepan, boil the chicken stock over high heat for about 20 minutes until reduced to 1 cup.

  2. Meanwhile, in a large pot of boiling salted water, cook the farfalle until it is al dente.

  3. In a large, deep skillet, heat the olive oil. Add the bacon and cook over moderately low heat for about 7 minutes until slightly crisp.

  4. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat.

  5. Add the endives and garlic to the skillet and cook over moderately high heat for about 4 minutes, tossing, until the endives are just wilted but still crisp.

  6. Drain the farfalle and add it to the skillet. Add the reduced chicken stock, parsley, lemon zest, and bacon, and toss well.

  7. Remove from the heat. Stir in the Parmesan and season the pasta with salt and pepper.

  8. Transfer to a large bowl and serve at once.

  9. Make-Ahead: The reduced stock can be refrigerated overnight

Nutrition

  • Calories: 3318.54kcal
  • Fat: 132.09g
  • Saturated Fat: 42.62g
  • Trans Fat: 0.30g
  • Monounsaturated Fat: 58.65g
  • Polyunsaturated Fat: 21.08g
  • Carbohydrates: 395.11g
  • Fiber: 23.58g
  • Sugar: 30.24g
  • Protein: 129.19g
  • Cholesterol: 203.77mg
  • Sodium: 4513.46mg
  • Calcium: 692.90mg
  • Potassium: 3174.05mg
  • Iron: 11.51mg
  • Vitamin A: 178.40µg
  • Vitamin C: 35.07mg
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