Smokey bacon flavors mix with a creamy sauce that coats swirls of spaghetti and the earthy greens.
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it’s a kitchen game-changer. Download it today:
Subscribe to Food Network:
Get the recipe:
Spaghetti with Bacon and Chard
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
1 large bunch or 1 1/2 pounds large, leafy Swiss chard
1/2 pound meaty bacon, Oscar’s Smoke House preferred brand
2 tablespoons EVOO or butter
1 onion, white or yellow
1 leek
4 cloves garlic
Salt and 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
Red Wine Spritzer, for serving, recipe follows
Red Wine Spritzer:
4 ounces dry, fruity red wine, like Valpolicella or your favorite red
2 ounces brandy
1/2 ounce simple syrup
3 to 4 allspice berries
Juice of 1/2 an orange
1/2 cup chilled seltzer
Directions
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.
Red Wine Spritzer:
Yield: 1 serving
To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Stream full episodes and more :
Like Food Network on Facebook:
Follow Food Network on Instagram:
Follow Food Network on Twitter:
Visit Food Network online: