- 1/4 pound sliced bacon, cut crosswise into thin strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons anchovy paste
- 1 head escarole, leaves cut into 1/2-inch strips
- 2/3 cup (or more) canned low-salt chicken broth
- 1/2 teaspoon salt
- 3/4 pound spaghetti
- 1/3 cup grated Parmesan, plus more for serving
- 1 tablespoon butter
- In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.
- In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.