Spaghetti with Endive or Escarole and Bacon

|Crisp bacon complements the greens so well that you may be tempted to sauté them in the bacon fat but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead which will bring all the flavors together.|endive / escarole|110 g sliced bacon cut crosswise into thin strips2 tablespoons olive oil3 cloves garlic minced1/4 teaspoon red-pepper flakes1 1/2 teaspoons anchovy paste1 head endive lettuce or escarole (about 680 g) leaves cut into about 1 cm strips160 ml canned low-sodium chicken broth or homemade stock1/2 teaspoon salt340 g spaghetti40 g grated Parmesan plus more for serving1 tablespoon butter|Step 1 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.Step 2 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 endive or 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.Step 3 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 endive/escarole. Stir in the remaining 1/4 teaspoon salt the Parmesan bacon and butter.|30.00 minutes|4|Food & Wine