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May 12, 2008

bacon and swiss chard pasta


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


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 sauté 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.

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