- 1/4 pound sliced bacon, cut crosswise into thin strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red-pepper flakes
- 1 1/2 teaspoons anchovy paste
- 1 head escarole (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
- 2/3 cup canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon salt
- 3/4 pound spaghetti
- 1/3 cup grated Parmesan, plus more for serving
- 1 tablespoon butter
How to Make It
In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.
In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.
· Stir in a cup of drained canned cannellini beans when you add the broth in Step : · Add two tablespoons of chopped fresh basil just before serving.
Wine Recommendation: Italian white wines were made for dishes like this one. Soave, Orvieto, Frascati--all are based on the trebbiano grape and have the crisp, neutral, refreshing taste and light body that allow the pasta to take center stage.