Preparation

• Trim any tough stems from the chard, then cut the tender stems and leaves crosswise into 1/2-inch pieces to yield 9 cups.
• Bring a large pot of well-salted water to a boil.
• 同时，将油在中火中加热，直至闪闪发光。添加1-1/2茶匙。胡椒粉，煮至香，大约30秒。从火上移开。
• 将碎屑加入水中，煮至酥脆，约2分钟。用开槽的勺子将碎屑转移到漏勺上，然后放在沥干的位置。将意大利面加入水中，然后根据包装方向烹饪，直到Al Dente。意大利面准备好后，将碎屑转移到一个中等大小的碗中。
• Reserve 1-1/2 cups of the cooking water, then drain the pasta. Add about 1 cup of the cooking water and the butter to the pan with the pepper and oil, and bring to a boil over medium heat. Add the pasta and cheese, and toss until the cheese melts; add the remaining cooking water as needed to create a creamy sauce that coats the pasta without clumping. Remove from the heat, add the chard, and toss again to combine. Season to taste with salt and pepper. Serve immediately with additional cheese, if you like.