Name: Spaghetti with Escarole and Bacon
Yield: 4
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 -

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Ingredients for - Spaghetti with Escarole and Bacon

1. 1/4 lb. sliced bacon -

2. 2 tbsp. olive oil -

3. 3 cloves garlic -

4. 1/4 tsp. red-pepper flakes -

5. 1 1/2 tsp. anchovy paste -

6. 1 head escarole (about 1 1/2 pounds) -

7. c. canned low-sodium chicken broth or homemade stock -

8. 1/2 tsp. salt -

9. 3/4 lb. spaghetti -

10. c. grated Parmesan -

11. 1 tbsp. butter -

How to cook deliciously - Spaghetti with Escarole and Bacon

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.