Kosher salt and pepper
1 pound cavatappi
2 tbsp olive oil
4 chopped slices of bacon
4 cloves of garlic, pressed
1 small chopped yellow onion
1/2 tsp crushed red pepper flakes
1 bunch of swiss chard, leaves cleaned and coarsely shopped
1 cup chicken broth
1 cup ricotta cheese
Lemon zest and juice (1)
1 cup of grated Italian cheese (Parmesan, Reggiano, Asiago…)
Cook the pasta.
Crisp the bacon in the olive oil in a deep skillet. Add the onion, garlic, red pepper flakes, salt, and pepper and stir it until the onions caramelize. Add the swiss chard and toss it to coat and let it wilt.
Add the lemon juice to the swiss chard, toss to coat, and turn the heat off. Add the whole thing to the drained pasta and toss to combine. Add the parmesan and toss again. Divide the ricotta among 4 bowls and serve the pasta on top of it. Stir to combine the ricotta with the pasta and eat!