Cook pasta in lightly salted boiling water according to package directions. Drain and return pasta to pan.
Meanwhile, cook bacon in a 12-inch skillet over medium-high heat just until crisp. Remove bacon, reserving drippings in skillet. Drain bacon; crumble and set aside.
Add pork and garlic to hot drippings in skillet. Cook over medium-high heat for 3 to 4 minutes or until pork is browned and no longer pink. Remove pork from skillet. Add escarole, broth, salt, and pepper to skillet; bring to boiling. Reduce heat to medium and cook at a gentle boil, uncovered, for 3 minutes.
Return pork to skillet. Stir in cooked pasta and heat through. Sprinkle with bacon. Makes 4 servings.