Ingredients

1 bunch swiss chard, tough ends trimmed, leaves coarsely chopped and stem cut into 1/4 inches

1 lb pasta

8 strips thick cut bacon

1 small onion

3 cloves garlic, chopped

1/2 t crushed red pepper

1/2 c ricotta

1/2 c parmesan

grated rind and juice of lemon

2 TB parsley

Preparation

  1. bring pot of water to boil. Add chard leaves and stems. Cook for 5 minutes. Drain and rinse and squeeze as much water out of chard as possible

  2. Bring another pot of water to boil. Add spaghetti and cook. Take 1/2 c of boiling water and set aside. Drain pasta.

  3. In large skillet over med heat render the bacon for 5 minutes. Transfer to paper towels to drain and then crumble when cool.

  4. Add onion, garlic and red pepper to skillet (having removed oil from bacon). Add the reserved pasta water of 1/2 c Cook for 5 minutes. Add the chard, ricotta, 1/4 c of parmesan, lemon rind and juice. Cook for 3 minutes

  5. Remove the sauce from heat. Stir in pasta until coated with sauce and serve with added parmesan