Ingredients
1/4 lb. sliced bacon
2 tbsp. olive oil
3 cloves garlic
1/4 tsp. red-pepper flakes
1 1/2 tsp. anchovy paste
1 head escarole (about 1 1/2 pounds)
c. canned low-sodium chicken broth or homemade stock
1/2 tsp. salt
3/4 lb. spaghetti
c. grated Parmesan
1 tbsp. butter
Preparation
Step 1In 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.Step 2In 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.Step 3Meanwhile, 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.Step 4Variations: Stir in a cup of drained canned cannellini beans when you add the broth in Step 2. Add two tablespoons of chopped fresh basil just before serving.Step 5Wine 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.
