Bacon and Escarole Pasta

Bacon and escarole pasta is a classic Italian dish that combines smoky bacon with fresh escarole for a flavorful, satisfying meal. You can easily make this delicious pasta with bacon and escarole in under 30 minutes. It’s perfect for a simple weeknight dinner but also elegant enough to impress family and friends on a special occasion.

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What is escarole?

Escarole is a leafy green vegetable from the chicory family, the same group as radicchio and Belgian endive. It looks similar to romaine lettuce but with wider, wavy leaves and a mild, bitter taste that adds great contrast to richer flavors.

In Italian cooking, escarole is considered a staple, so you’ll often find it sautéed with garlic and onion, mixed with pasta or stirred into soup like the traditional Italian wedding soup. You’ll find escarole not only in Italy but also in Mediterranean cooking where it’s often braised and the tender inner leaves used raw in salads.

In The Netherlands escarole is a classic ingredient in andijvie stamppot, a traditional Dutch dish with mashed potatoes and mixed greens.

Escarole is typically in season from fall through early spring, though you’ll find many well stocked grocery stores might have it year-round.

Which ingredients to use

• Pasta: Short pasta shapes like penne, rigatoni or fusilli work well for this dish as it holds the bacon and escarole nicely. But you can use whatever pasta you have on hand.
• Bacon: Use a good quality smoked or streaky bacon which adds a more smoky and salty depth of flavor. Pancetta works well too if you prefer a more Italian touch.
• Escarole: Look for a head of escarole with firm, crips leaves and no wilting or browning. The outer leaves should be a darker green while the inner leaves are paler and tender. If any of the outer leaves are soft, simply remove them and use the inner part.
• Garlic and onion: These aromatics form the flavor base of the sauce complementing the bacon and escarole. You can use any type of onion; red, yellow, or shallots along with a few cloves of fresh garlic.
• Mustard: I use Dijon mustard which adds a gentle tang and acidity to the sauce while helping to bind it all together. Don’t use too much as it needs to enhance the flavor rather than overpower it.
• Salt and pepper: As the bacon is already quite salty, use extra salt sparingly and season with freshly cracked black pepper to taste.
• Parmesan cheese: Finish the dish with a sprinkle of freshly grated Parmesan cheese or Grana Padano.

How to make this pasta

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

This escarole and bacon pasta recipe comes together in a few easy steps.

Start by crisping up the bacon, then cook it with the aromatics and escarole to create a delicious sauce which you then combine with pasta.

• Prepare the ingredients: Rinse the escarole under cold running water to remove any dirt and grit. Pat dry with a clean kitchen towel and roughly chop the leaves. Peel and finely chop the onion and mince the garlic. Cut the bacon into thin strips.
• Cook the pasta: Cook the pasta al dente in generously salted boiling water according to the package (about 8–9 minutes). Reserve 1/2 cup of cooking water before draining to use in the sauce.
• Cook the bacon: Start preparing the sauce while the pasta is cooking. Heat a large skillet over medium heat and add the bacon strips. No need to add oil or butter as the bacon fat will render while cooking. The bacon will crisp up in its own fat. Cook until golden and crispy, about 5–7 minutes.
• Sauté the aromatics: Add the onion to the skillet with the bacon, stir and sauté for a few minutes until soft and fragrant, then add the garlic and cook for another minute.
• Add the mustard: Stir in the Dijon mustard together with half the reserved pasta water and keep stirring to combine. This will help to bind the sauce. Add more pasta water if needed.
• Cook the escarole: Add the chopped escarole and stir to combine. Cook for a few minutes until wilted but still slightly crisp.
• Add the pasta: When the sauce is ready, add the cooked pasta together with the rest of the reserved pasta water and mix to combine. Meanwhile, season with salt and pepper to taste. Just be gentle with the salt as the bacon is already quite salty.
• The final step: Serve immediately with a sprinkle of freshly grated Parmesan cheese.

Useful tips

• Wash the escarole: Sand and dirt can get trapped in the long leaves, so make sure to rinse thoroughly before chopping and adding it to the sauce.
• Don’t chop too small: Escarole wilts and reduces in size when cooked, so keep the pieces relatively large for the best texture.
• Save some pasta water: Always reserve a cup (or half) of pasta cooking water before draining as the starchy water helps to bind the sauce making it stick better to the pasta.
• Adjust the bacon crispiness: Cook the bacon the way you prefer. Some like it very crispy, others just browned. Both methods work.

How to store

This pasta with bacon and escarole will keep for up to 3 days in the fridge when stored in an airtight container. To reheat: warm it in the microwave or in a pan over medium heat, adding a splash of water and stirring occasionally until heated through.

More pasta recipes to try

• Romanesco Cauliflower pasta with anchovy
• Arugula lemon pesto pasta
• Pasta alla Norma or Sicilian eggplant pasta
• Creamy smoked trout pasta with endives