Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

1 pound cavatappi
5 slices of bacon, coarsely chopped
4 garlic cloves, minced
1 small yellow onion, chopped
1/2 tsp crushed red pepper flakes
1 bunch of Swiss chard, cleaned and coarsely chopped
1 cup chicken  stock
1 cup ricotta cheese
zest and juice of 2 small lemons
1 cup grated parmesan

Bring a large pot of water to boil. Add salt, and cook the pasta.

While the pasta cooks, preheat a large deep skillet and cook the bacon strips until crispy. Add the garlic, onion, red pepper flakes, and cook for 8 minutes, stirring frequently, until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt down. Turn the heat to high and add the stock and about 1/2 cup of the starchy water from the pasta. When it comes to a boil, reduce and simmer for 6-7 minutes.

In a small bowl, combine the ricotta with the lemon zest. Add lemon juice to the chard mixture. Drain pasta and mix with chard mixture. Off the heat, add and stir in the parmesan and combine with the ricotta mixture.