Spaghetti with Escarole and Bacon

Ingredients

• 1.5 teaspoons anchovy paste 
• 0.3 pound bacon sliced thin
• 1 tablespoon butter 
• 0.7 cup chicken broth low-sodium homemade canned
• 1.5 pounds endive cut into 1/2-inch strips 3 quarts
• 3 cloves garlic minced
• 2 tablespoons olive oil 
• 0.3 cup parmesan grated plus more for serving
• 0.3 teaspoon red-pepper flakes 
• 0.5 teaspoon salt 
• 0.8 pound pasta like spaghetti 

Equipment

• frying pan
• pot
• slotted spoon

Directions

1. In a large deep frying pan, cook the bacon over moderate heat until crisp.
2. Remove the bacon with a slotted spoon.
3. Pour off all the fat from the pan.
4. In the same pan, heat the oil over moderately low heat.
5. 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.
6. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
7. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes.
8. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.
9. Variations
10. Add two tablespoons of chopped fresh basil just before serving.
11. Wine Recommendation: Italian white wines were made for dishes like this one. Soave, Orvieto, Frascati--all are based on the trebbiano grape and have the crisp, neutral, refreshing taste and light body that allow the pasta to take center stage.