lemony-bacon farfalle with greens

This dish can also be made without bacon for a completely vegetarian meal. Lemon juice and Parmesano-Reggiano is a great replacement for salt in this case.

When we're lucky, we can use our home-grown red chard, and even my Fred Flintsone hubby will eat the all-veg variation.

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1 box of pasta—farfalle, penne, or fusili
Splash of olive oil
½ package of bacon or pancetta, diced
1 red or yellow onion, sliced into ringlets
3-4 cloves of garlic, finely chopped
1 tub of mushrooms, sliced

1-2 bags of spinach *or*
 1 bunch of swiss chard, (green parts), cut into ribbons
Pine nuts, toasted, as many or as few as you like
Juice of one lemon

Parmesano-Reggiano cheese

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Cut the lemon in half. Start pasta water. While the water is heating, toast pine nuts in a small pan and set aside.

Splash the olive oil, barely enough to coat the bottom of the pan. Cook the bacon/pancetta until very crispy. Take out of pan and drain on paper towels. If there is a lot of grease left in the pan, drain off so that there is still a thin coating on the bottom. Cook onions well, till almost caramelized. 

At about the time the onion is cooking, the pasta water will boil. Add pasta and cook to al dente, around 9 minute, or according to the directions on the box.
Meanwhile, add garlic and mushrooms. When the liquid from the mushrooms comes out, add the spinach or chard and let it wilt. Squeeze half of the lemon over this mixture and toss lightly.

Drain pasta and put on a large plate. Squeeze the juice of half a lemon on the pasta and toss gently.  Toss together the vegetables and pasta. Add bacon, toasted pine nuts and Parmesano-Reggiano cheese and toss once more.

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