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Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions, about 10 minutes. Drain, reserving 1/2 cup of the pasta water.
Meanwhile, cook bacon in a large covered skillet over medium-high heat for 8 to 9 minutes or until crispy. Remove with a slotted spoon and reserve 3 tablespoons of the drippings in the pan.
Set drippings over medium heat and add garlic. Cook 1 minute. Add escarole and cook, partially covered, stirring occasionally, for 5 minutes. Uncover and stir in beans, bacon, salt and pepper. Heat through, adding reserved pasta water if needed.
Place pasta on a platter and add escarole mixture. Top with Parmesan.