Spaghetti With Escarole And Bacon

This was my second time making this.  The first time we cooked it the boy loved it, but the hubby and I weren't wowed.  I couldn't find the escarole the first time round and substituted kale as recommended by gourmet sleuth. I saw some escarole in the store the other day, so I thought I would try this one again.  Now I love kale, but this one was so much better with the escarole.  I thought there were so much escarole, I skipped the salad.

Spaghetti With Escarole And Bacon
4 Servings
1/4 lb Bacon,Cut Crosswise Into Thin Strips
2 T  olive oil
3 ea garlic,minced
1/4 t  red-pepper flakes
1 1/2 t  anchovy paste
1    head escarole (about 1 1/2pounds),leaves cut into 1/2-inch strips
2/3 c  canned low-sodium chicken broth or homemade stock
1/2 t  salt
3/4 lb spaghetti
1/3 c  grated Parmesan,plus more for serving
1 T  butter
[Note: Crisp bacon complements escarole so well that you may be
tempted to sauté the greens 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.    ]
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.
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 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.
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 escarole. Stir in the remaining 1/4 teaspoon salt, the
Parmesan,    bacon, and butter.
Notes Variations
Stir in a cup of drained canned cannellini beans when you add the broth
in Step 2.
Add two tablespoons of chopped fresh basil just before serving