Penne with Swiss Chard Pancetta and Ricotta

Remove the leaves from the stems and coarsely chop a bunch of Swiss Chard, place in a shallow pot of simmering water for a couple of minutes and drain well. In a deep pan add a splash of olive oil and sauté a quarter pound of chopped pancetta or bacon until nearly crisp then set aside.

In the same pan sauté some minced garlic and shallot for a minute then stir in your cooked and drained penne along with a quarter cup of the reserved pasta water. Turn off the heat and toss evenly to coat along with a quarter cup of parmesan, a cup of ricotta, the drained chard, and salt and pepper to taste. Chili flakes are always a good option to spice things up.