Pappardelle with Bacon and Gruyère Recipe
This pasta dish gets an extra kick from creamy Gruyère, white wine and bacon.
Photo: Allison Gootee
Serves 4
1½ pounds swiss chard
½ Tbsp. olive oil
2 ounces bacon
3 garlic cloves
½ cup white wine
½ cup heavy cream
2 tsp. chopped fresh sage
½ tsp. salt
½ tsp. black pepper
½ pound pappardelle
½ cup cubed Gruyère
½ cup toasted and chopped walnuts
Active time: 25 minutes
Total time: 40 minutes
In a pot of boiling salted water, cook chard 1 minute. Reserving water, transfer chard to a colander, squeeze out excess water and chop. In a large skillet, heat olive oil over medium heat. Add bacon, chopped, and cook until browned, 4 minutes; transfer to a bowl. Reduce heat to low, add garlic and cook until fragrant, 2 minutes. Add wine and simmer until reduced by half, 3 minutes. Add heavy cream and sage and simmer 2 minutes. Add salt and pepper and reserved chard, cover and remove from heat. Return pot of water to a boil and cook pappardelle according to package instructions. Drain and add to skillet. Over medium heat, toss pasta with sauce, Gruyère and reserved bacon until cheese starts to melt, 1 minute. Divide among 4 bowls and top with walnuts.
Ingredients
Directions
Active time: 25 minutes
Total time: 40 minutes
In a pot of boiling salted water, cook chard 1 minute. Reserving water, transfer chard to a colander, squeeze out excess water and chop. In a large skillet, heat olive oil over medium heat. Add bacon, chopped, and cook until browned, 4 minutes; transfer to a bowl. Reduce heat to low, add garlic and cook until fragrant, 2 minutes. Add wine and simmer until reduced by half, 3 minutes. Add heavy cream and sage and simmer 2 minutes. Add salt and pepper and reserved chard, cover and remove from heat. Return pot of water to a boil and cook pappardelle according to package instructions. Drain and add to skillet. Over medium heat, toss pasta with sauce, Gruyère and reserved bacon until cheese starts to melt, 1 minute. Divide among 4 bowls and top with walnuts.
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