A few years ago I watched the Rachel Ray episode where she made this dish, sharing it was one of her husband’s favorites. It’s easy peasy and so delicious! It reminds me of a pasta with bacon that I made when the kids were small. Delicious!
PASTA WITH CHARD AND BACON
1 large bunch or 1.5 pounds large, leafy Swiss chard
1/2 pound meaty bacon
2 tablespoon olive oil or butter
1 onion, white or yellow
1 leek
4 cloves garlic
salt & pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
about 3/4 cup heavy cream
about 1 cup grated Pecorino cheese, plus more for serving
- Gather your ingredients.
- Place a large pot of water on to boil for pasta.
- Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
- Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
- Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
- Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
- Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
- Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
- Toast nuts while pasta cooks in small skillet over moderate heat.
- Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
Recipe adapted from RachelRay
Fork Lore 