3/4pound spaghetti 1tablespoon olive oil 4 slices thick-cut bacon, chopped 1 onion, chopped 1tablespoon fresh thyme leaves kosher salt and black pepper 1 28-ounce can diced tomatoes 1 head escarole, torn grated Parmesan, for serving Directions Cook the spaghetti according to the package directions; drain and return it to the pot. Meanwhile, heat the oil in a large pot over medium-high heat. Add the bacon and cook, tossing often, until crisp, 6 to 8 minutes. Add the onion, thyme, ¼ teaspoon salt, and ½ teaspoon pepper. Cook, stirring often, until soft, 8 to 10 minutes. Add the tomatoes (and their juices) and escarole. Cook, tossing often, until the escarole is tender, 2 to 4 minutes. Serve the pasta topped with the sauce and Parmesan.