Instructions

1. Bring a large pot of salted water to boil. Add the pasta.
2. In the meantime heat the olive oil in a small frying pan and add the pancetta. Let cook until crisp and browned. Turn off heat.
3. When the pasta is about 3 minutes away from being done, add the chopped Swiss chard to the pot. Let it return to a boil and finish cooking
4. Using a heat proof cup, scoop up about 2 cups of the pasta liquid and set aside. Drain the rest of the pasta and place it in a heated serving bowl.
5. Immediately toss with the pancetta and oil.
6. Now comes the tricky part: Add a handful of cheese, some pepper and some of the cooking water and toss. Keep repeating this process until all the cheese is finished. You probably won’t need all the cooking water, but you should use up all the cheese and pepper. The trick is not to over stir, to avoid the cheese clumping up. This is a bit difficult with the Swiss chard, which acts like a cheese magnate, so be careful.
7. Serve immediately.