6 Servings 25 min Cook
3 Tbsp Olive Oil
12 Oz Bacon
1 Large Onions
2/3 Cup, grated Parmesan Cheese
16 Oz Pasta
12 Cup Chard
1 Tbsp Balsamic Vinega
Cut bacon crosswise into 1/2-inch pieces.
Peel onion and halve, then slice crosswise.
Remove stems and coarsely chop chard.
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.
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.
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.
