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1
Bring a large pot of water to a boil for the pasta.
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2
When the water comes to a boil, add salt and cook the pasta al dente.
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3
While the pasta cooks, preheat a large, deep skillet over moderate heat.
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4
Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes.
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5
To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized.
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6
Add the chopped Swiss chard, toss to coat, and wilt the chard down.
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7
Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy, boiling water from the cooking pasta.
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8
When the liquid comes up to a boil, reduce the heat and simmer for 6 to 7 minutes.
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9
In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper.
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10
Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.
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11
Add the lemon juice to the Swiss chard.
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12
Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta.
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13
Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute.
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14
Serve the pasta immediately, dishing it up on top of the ricotta cheese.
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15
Stir the lemony ricotta up in your bowl to mix with the pasta.
