Creamy Parmesan Pasta with Italian Chard, Bacon and Fennel

There’s something inherently comforting about creamy pasta, especially when it’s filled with a wealth of vegetables and savory flavors. This dish is a beautiful mix of bacon and bitter greens, comfort and nutrients. I like to make it on a Sunday night and reheat the leftovers for lunch throughout the week. If you opt to make the crispy fennel chip topping, I recommend eating all of the chips on the first night - they won’t keep their delightful crunch in the fridge. 

• Bacon

• Italian chard

• Garlic

• Lemon

• Fennel bulb

• Shallot

• Half and half

• Parmesan

• Spaghetti

• Red chili flakes

• Olive oil

• Spaghetti (organic is preferred)

1. (optional crispy fennel topping) Preheat oven to 425 degrees F. Slice ⅓ of your fennel bulbs into very thin strips. Toss with olive oil and salt, and spread on a sheet pan so no two strips are touching. Roast for 20 minutes, then toss strips, and roast for 10 minutes more or until strips are crisped but not burned.

2. Bring water to a boil and cook 8 oz of spaghetti according to instructions. Reserve ½ cup pasta water for sauce once cooking. 

3. While Fennel is roasting, slice finely dice 6 slices of bacon. Cook over medium heat in a large saucepan. Once bacon is nearly crisp, remove from heat and pour off fat, reserving roughly 1 tablespoon in your saucepan. 

4. While bacon is cooking, slice the remains of your fennel bulb (removing the core), 1 large shallot, and dice two cloves of garlic. Sauté fennel, shallots, and garlic in bacon fat until onions are translucent. Dice 1 head of chard and add to pan. Drizzle with olive oil, and sprinkle with ½ teaspoon red chili flakes and the zest of one lemon. Once chard is wilted, add ½ cup pasta water, juice from ½ a lemon, and 1 cup half and half to your pan. Swirl over low heat and slowly fold in 1 cup of fresh grated parmesan to make your sauce. Taste and adjust seasonings as necessary. 

5. Add your cooked spaghetti to the sauce and swirl to combine. Once mixed, fold in your cooked bacon and swirl in a bowl, topping with crispy fennel and fresh grated parmesan.