SPAGHETTI WITH BACON AND ESCAROLE (for four)
¼ pound sliced bacon, cut crosswise into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
¼ teaspoon red pepper flakes
1-1/2 teaspoons anchovy paste
1 head escarole (about 1-1/2 pounds), leaves cut into ½ inch strips (about 3 quarts)
2/3 cup canned low sodium chicken broth or homemade stock
½ teaspoon salt
¾ pound spaghetti
1/3 cup grated Parmesan, plus more for serving
1 tablespoon butter
- 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 ¼ teaspoon salt and bring to a simmer. Reduce 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 and add it to the pan with the escarole. Stir in the remaining ¼ teaspoon salt, the Parmesan, bacon and butter.
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.
from Food and Wine Magazine, April, 2014