Bacon and Swiss Chard Pasta

From the kitchen of Carly

Crispy bacon and sweet caramelized red onions meet tender Swiss chard in this straightforward pasta. The greens wilt into the pasta cooking liquid, creating a silky sauce that clings to linguine. Finish with Parmesan and balsamic vinegar for brightness.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 pound linguine
  • 112 ounces bacon, cut crosswise into 1/2-inch slices
  • 11 very large red onion, halved, sliced (about 6 cups)
  • 12 large bunches Swiss chard, stemmed, chopped (about 12 cups)
  • 11 tablespoon balsamic vinegar
  • 13 tablespoons extra-virgin olive oil
  • 12/3 cup grated Parmesan cheese

Instructions

  1. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

  2. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.

  3. Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.