Spaghetti With Endive And Bacon

By Sunset
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6 ounces spaghetti

8 slices thick-cut bacon (8 oz.), chopped

2 garlic cloves, minced

1/2 cup chopped red onion

8 Belgian endives (1 1/4 lbs. total), trimmed and quartered

1/4 cup extra-virgin olive oil

1/2 cup grated parmesan cheese

1/2 teaspoon red chile flakes

1/2 cup chopped flat-leaf parsley

1 teaspoon kosher salt

1 teaspoon pepper

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