A few handfuls of rotini
Olive oil
6 thick-cut slices of bacon
Half a red onion
4 cloves of garlic
1 head of Belgian endive
A few sprigs of fresh thyme, shredded
Salt and fresh cracked black pepper, to taste
Fresh grated Parmesan cheese

1. Cook the rotini according to package directions. Reserve half a cup of the pasta water, then drain the pasta. Stir in the reserved water and some olive oil, then set aside.
2. Slice the bacon into 1-inch bites, and sauté over medium heat until cooked through, but not crispy.
3. Add the garlic, onions, thyme, and endive, chopped into bite-size pieces, and sauté over medium heat, slowly, until softened and slightly transparent.
4. Add salt and pepper to taste, then put on top of pasta and add Parmesan cheese to taste.

serves one or two


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