Linguine With Pancetta And Swiss Chard

• 1 pound Swiss chard
• 3 ounces pancetta, diced
• 1/4 cup finely chopped onion
• 2 tablespoons minced fresh garlic
• 1/2 to 1 teaspoon crushed red pepper
• 1 pound uncooked linguine
• 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Rinse and drain chard; pat dry with paper towels. Remove stems and center ribs from chard, and cut ribs and stems crosswise into 1/4-inch slices. Cut chard leaves into 1-inch strips.
2. Heat a Dutch oven over medium heat. Add pancetta; cook 6 minutes or until browned. Add onion and garlic, and cook 10 minutes or until lightly browned, stirring frequently. Add chard stems, and cook 3 minutes, stirring frequently. Add chard leaves and red pepper; cook 5 minutes or until chard wilts, tossing frequently.
3. Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl; reserve 1/4 cup pasta water. Add reserved pasta water and pasta to chard mixture; cook over medium-high heat 1 minute, stirring frequently. Stir in 1/4 cup cheese. Add parsley, salt, and black pepper; toss well to combine. Sprinkle with 1/2 cup cheese.

chard, pancetta, onion, fresh garlic, red pepper, linguine, parmesan cheese, parsley, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/linguine-with-pancetta-swiss-chard (may not work)