A few months ago I opened another food blog, in Italian, and I published the recipe that it’s at the base of this pasta. While I was cooking it I though it could have done a perfect side dish, *and* a perfect pasta dish
For 2 people
200 g high quality pasta, short kind
200g diced bacon
1 Belgian endive
1/4 glass white wine
Finely slice the leek and the Belgian endive.
In a large no-stick pan, heat the diced bacon and when the fat is begin to split out, add endive and leek. Stir fry for few minutes, then add the wine and let evaporate.
In the mean while, cook the pasta according to the package instructions.
Drain it al dente (the pasta must still have a slightly hard heart) and toss it in the endive and leek pan.
Give a good stir and serve immediately.