12 ounces penne pasta
1 tablespoon salt
1/4 cup olive oil
6 slices thick-cut bacon (or 6 ounces pancetta, cut into 1/2-inch dice)
4 cloves garlic (sliced thinly)
2 tablespoons finely minced shallots
1/4 teaspoon red pepper flakes
1/3 cup dry white wine
1 pound Swiss chard (large stems removed, leaves cut crosswise into 1-inch ribbons)
1 cup grated Parmigiano Reggiano or Pecorino Romano (cheese)
1/4 cup toasted pine nuts