Spaghetti With Pancetta And Escarole

Ingredients

• Salt and pepper
• 6 ounce(s) pancetta, cut into 1/4-inch chunks
• 1 small (4- to 6-ounce) onion, finely chopped
• 2 clove(s) garlic, crushed with press
• 1 head(s) (1-pound) escarole, chopped
• 2 can(s) (14 to 15 ounces each) white kidney (cannellini) beans, rinsed and drained
• 3 tablespoon(s) freshly grated Parmesan cheese
• 1 pound(s) spaghetti

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