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.
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
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In a medium saucepan, boil the chicken stock over high heat for about 20 minutes until reduced to 1 cup.
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Meanwhile, in a large pot of boiling salted water, cook the farfalle until it is al dente.
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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.
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Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat.
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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.
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Drain the farfalle and add it to the skillet. Add the reduced chicken stock, parsley, lemon zest, and bacon, and toss well.
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Remove from the heat. Stir in the Parmesan and season the pasta with salt and pepper.
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Transfer to a large bowl and serve at once.
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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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