-Dice up 4-6 pieces of thick cut bacon and cook in a large skillet over medium-high heat until crisp, about 7-8 minutes.

-Using a slotted spoon, remove bacon and transfer to a paper towel to drain. Keep bacon fat in pan.

-Chop a large handful of snow peas.

-Chop up 1-2 turnips (if you have some).

-Chop up 4 green onions and set aside.

-Mince 3 cloves of garlic.

-Wash and chop up 1 bunch of rainbow chard or beet greens, stems and all.

-Add the greens and turnips to the bacon fat (adding some butter if necessary) and sauté until tender, about 6-8 minutes.

-Stir in the snow peas and fresh garlic and cook for another 2 minutes. Set pan aside.

-Cook 10 ounces of orecchiette pasta in a large pot of boiling water until just tender, about 6-8 minutes.

-Drain pasta reserving ½ cup of the pasta water.

-Whisk 2 room temperature eggs and ½ cup grated Parmesan cheese in a medium bowl until blended.

-Gradually whisk in ¼ cup of the pasta water.

-Add cooked pasta to the vegetable mixture and stir to heat. Remove pan from heat.

-Pour egg mixture over pasta and stir until sauce is just creamy and eggs are slightly cooked, about 2 minutes.

-Add some more of the remaining pasta water if necessary.

-Stir in the chopped green onions.

-Serve pasta with additional Parmesan.