Spaghetti with Escarole and Bacon
Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together. Fast Weekday Pastas
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.
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.