GOF Art Bacon and Swiss Chard Pasta

    Bacon and Swiss Chard Pasta

1 lb. linguine
12 oz. bacon, cut crosswise into slices
1 very large onion, halved, sliced (about 6 cups)
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tbsp. balsamic vinegar
3 tbsps. extra-virgin olive oil
6 cloves garlic, pressed
tsp. celery salt
23 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 mins. Transfer to paper towels to drain. Drain all but 2 tbsps. bacon drippings from skillet. Add onion and saute over medium-high heat until softened, about 7 mins. Add Swiss chard and garlic and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 mins. Sprinkle vinegar over; cook 1 min.

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.