My friend had posted this meal on her blog a while back and my husband recently remembered and requested it for dinner. Her husband actually made it for dinner and due to a deal (scrubbing the dirty clothes from an accident by our little girl), my husband made this meal.
It was delicious, but seriously how could it not be with a package of bacon, which really I think is why he requested it. Although, he is a big fan of chard as well. We used turkey bacon and I can only imagine how even better it would be with real bacon (should be, with almost triple the calories!). I think the next time we want this dish, it can be a tradition that my husband makes it!
1 pound linguine
12 oz bacon, cut crosswise into 1/2 inch slices
1 very large red onion, halved, sliced (about 6 cups)
1 large bunch Swiss chard, stemmed, chopped
1 T balsamic vinegar
3 T 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 T bacon drippings from skillet. Add onion and saute 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 minutes. 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. From Bon Appetit, May 2008.
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