Spaghetti with Escarole and Bacon Recipe

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, for about 30 seconds until fragrant.

Stir in the escarole, a little at a time. Cook for about 3 minutes until wilted.

Add the broth and ¼ teaspoon of 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 for about 12 minutes until just done.

Drain the pasta. Add it to the pan with the escarole.

Stir in the remaining ¼ teaspoon of salt, the parmesan, bacon, and butter