Pasta, Recipes

Spaghetti w/escarole & bacon

Spaghetti w/escarole & baconspaghetti escarole bacon


  • ¼ lb sliced bacon, cut crosswise into thin stripes
  • 2 tbsps olive oil
  • 3 cloves garlic (minced)
  • ¼ tsp red pepper flakes
  • 1 ½ tsps anchovy paste
  • 1 head escarole (about 1 ½ pounds), leaves cut into ½ inch strips
  • 2/3 canned low-sodium chicken broth or homemade stock
  • ½ tsp salt
  • ¾ lb spaghetti
  • 1/3 cup grated parmesan
  • 1 tbsps butter


  • Boil spaghetti in salt water till its al dente; drain and add a tbsp of olive oil.
  • Heat the sauté pan, add butter and olive oil.
  • Add bacon and garlic; stir for a while.
  • Add anchovy paste, salt & red pepper flakes.
  • Add escarole and chicken broth/stock.
  • Toss in the spaghetti when escarole is tender.

Serve with grated cheese on top.

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