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
Preparation
In a medium saucepan, boil the chicken stock over high heat for about 20 minutes until reduced to 1 cup.
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 for about 7 minutes until slightly crisp.
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 for about 4 minutes, tossing, until the endives are just wilted but still crisp.
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.
Make-Ahead: The reduced stock can be refrigerated overnight
