From: Nancy,.SanFran

Pasta with Pancetta, Chard and Currants
Recipe By : Beringer Vineyards
Serves 4

1 large onion -- chopped finely
2 ounces pancetta (Italian bacon) or bacon -- chopped coarsely
3 tablespoons olive oil
3 cloves garlic -- chopped finely
2 bunches chard -- about 12 ounces
each, trimmed and chopped coarsely
1 1/2 cups chicken broth
2 tablespoons dried currants
12 ounces dry pasta such as rotelle (cart wheels)
1 1/2 cups aged Asiago cheese or other hard-grating
Italian cheese -- grated, divided
Salt -- as necessary
Freshly ground black pepper -- as necessary

Sauté onion and pancetta in 2 tablespoons oil until onion is soft, about 5 minutes. Stir in garlic; cook until aromatic, about 2 minutes. Stir in chard and chicken broth; bring to a simmer. Cover; cook over low heat until chard is tender, about 20 minutes. Add currants the last 5 minutes to plump.

Meanwhile, cook pasta according to package directions. Drain well; toss with remaining 1 tablespoon olive oil. Reserve.

When chard is done, remove cover. Over high heat, evaporate any remaining liquid until only 3 or 4 tablespoons remain. Stir in reserved pasta; heat through.

Remove from heat; stir in 1/2 cup cheese. Season to taste with salt and pepper.

Pass remaining cheese at the table.