Perciatelli with French Radishes, Bacon & Greens

6 ounces dried perciatelli or spaghetti
several large bunches of large French breakfast radishes, greens included
4 strips bacon
2 tablespoons olive oil
1/3 cup freshly grated Pecorino-Romano

Bring a large pot of salted water to a boil. Cook the pasta 12 minutes,
until just tender. Separate the radishes form the greens and slice
enough radishes 1/8-inch thick to yield 1 cup. Measure out 3 cups of
packed radish greens and coarsely chop. Cut the bacon into 1/3-inch
strips. Cook in a very large saute pan over high heat for 3 minutes,
until the fat is rendered and the bacon is soft, not crispy. Add the
oil, chopped radish leaves, and sliced radishes. Cook over high heat
until the greens wilt and the radishes soften, about 5 minutes. Drain
the pasta thoroughly; add to the pan and cook 2 minutes. Toss with half
the cheese, lots of cracked black pepper, and salt. Sprinkle with the
remaining cheese. Serves 2