bacon and swiss chard pasta

This was much better than the last swiss chard recipe I tried. I felt it was missing garlic. I didn't think of adding any until I served it up and then I realized it would have been a good addition. The recipe came from Bon Appetit.

1 pound linguine

12 ounces bacon, cut crosswise into 1/2-inch slices

1 very large red onion, halved, sliced (about 6 cups)

2 large bunches Swiss chard, stemmed, chopped (about 12 cups)

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

2/3 cup grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and sauté over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.

Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.