Farfalle with Bacon and Endives
- 1 quart chicken stock or low-sodium broth
- 1 pound farfalle
- 1 tablespoon extra-virgin olive oil
- 1/2 pound thickly sliced bacon, cut crosswise into 1-inch pieces
- 4 medium Belgian endives, cored and sliced crosswise 1 inch thick
- 3 large garlic cloves, thinly sliced
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground pepper
- In a medium saucepan, boil the chicken stock over high heat until reduced to 1 cup, about 20 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the farfalle until it is al dente.
- In 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.
- Drain 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.
chicken, farfalle, extravirgin olive oil, bacon, belgian endives, garlic, flatleaf parsley, lemon zest, freshly grated parmesan cheese, salt
Taken from www.foodandwine.com/recipes/farfalle-bacon-and-endives (may not work)