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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