Linguine with Pancetta and Swiss Chard

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper red crushed
• 0.3 cup flat-leaf parsley fresh chopped
• 2 tablespoons garlic fresh minced
• 1 pound pasta uncooked
• 0.3 cup onion finely chopped
• 3 ounces pancetta diced
• 3 ounces parmesan cheese fresh divided grated
• 0.3 teaspoon salt 
• 1 pound swiss chard 

Equipment

• bowl
• paper towels
• dutch oven
• colander

Directions

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