Prepare the pasta acording to package intructions.
Meanwhlile, slice 2 of the lemons in half, then zest and juice the remaining lemon, and set aside. You should have approximately 1/2 a tsp of zest, and 1 tbsp of juice.
In a large skillet, over medium heat, grill the lemon halves until browned. Approximately 2-3 minutes. Then, remove the lemons from the skillet and set them aside.
Using the same skillet, brown the bacon.
Add about a tbsp of olive oil to the pan with the browned bacon, and add the onions.
Let the onions saute until they are transparent, about a minute or two.
Add the minced garlic, and saute until it's golden.
Add the lemon juice to the pan and let it cook until it's nearly evaporated - about a minute.
Add the collard greens and season with salt and pepper. Give everything a couple of quick stirs just to wilt the greens, then turn off the heat.
Add the lemon zest and the cooked pasta, stir to combine.
Serve it in bowls with half of a burrata ball on top. Drizzle with some more olive oil if desired.