I did modify the recipe a little bit. The main changes I made were to first, add two cloves of garlic because what's a pasta meal without garlic? Second, I didn't use olive oil or balsamic vinegar because I think balsamic can be pungent and figured it'd detract from the yummy flavors already going on and I had already sauteed everything in bacon grease, why add even more oil? Third, I only sprinkled parmesan on the top vs. using 2/3 cup as the recipe calls for just to keep the salt down a little. Again...everything was sauteed in bacon grease and topped with crumbled bacon - plenty of salt! Other minor tweaks were made, and I've written the recipe below with the modifications.
Give this a try when you've got some swiss chard to use. Or, if you just want a good excuse to cook bacon.
Here's the recipe on Epicurious.com: Bacon & Swiss Chard Pasta
Serves 3 (or two very generous portions)
- 1/2 pound linguine or thick spaghetti
- 6 ounces of bacon
- 1 medium yellow or white onion thinly sliced
- 1/2 large bunches Swiss chard, thoroughly washed, stemmed, chopped (about 4 cups)
- 1 large or two small cloves of garlic, minced
- 1/8 tsp Pepper
- Parmesan for serving
- Cook linguine/spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
- Meanwhile, cook bacon in large skillet over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Crumble when cool.
- Drain all but 1-2 tablespoons bacon drippings from skillet. Add onion and saute over medium-high heat until softened, about 7 minutes. Add garlic and saute for 1 minute.
- Add Swiss chard and sprinkle with pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes.
- Add linguine and crumbled bacon to skillet and toss to coat. Transfer to serving bowls and top with parmesan cheese and serve hot.