Spaghetti with Escarole and Bacon
Ingredients
- 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 (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
- 2/3 cup canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon salt
- 3/4 pound spaghetti
- 1/3 cup grated Parmesan, plus more for serving
- 1 tablespoon butter
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