This easy + simple white wine pasta sauce with bacon + mushrooms recipe is everything you need for a lazy Sunday.
Are you a mushroom person? I for one definitely am.
Want to know how that came to be? Take a seat, let me tell you the story.
When I was little I spent a lot of time on my grandparent’s farm. It wasn’t a very big farm but it was nice and cozy and home.
I could spend hours in the meadow behind the house hiding in the grass and making up stories how I’d live there for the rest of my life.
I made food for my rabbits out of flowers and clover and cuddled with the many cats.
One time I tried to feed the pigs some sawdust and when they curiously came to check out what that funny stuff on their floor was I was convinced they were eating it.
Boy was I proud when my grandad said they wouldn’t normally eat it but it was special because I gave it to them.
Now my grandparents weren’t the only farmers around. Actually most of their immediate neighbors had some sort of stable in their backyard, and if it was just to keep a few chickens.
One couple had the most interesting (at least in the eyes of a seven year old) collection of animals though.
No cows or pigs but instead there were ducks and geese chasing each other around their goats and sheep.
They also had a dog and even though I was an absolute lover of dogs – this one scared me.
That’s why I was dearly afraid of going there alone.
But oh, it was a regular necessity if I wanted my grandma to cook my beloved mushroom sauce for me.
Because you see, that farm with the awesome animals also had a very special business going – they were growing mushrooms in their basement.
The most delicious ones you could ever imagine! And sometimes my grandma would send me over to pick some up for lunch.
When I was younger I could still convince my grandad to tag along (I have to admit though – it wasn’t that hard because he quite liked to chat with the other farmer which frequently led to lunch being late) but the older I got the more independent they wanted me to be.
But there were two problems: a) the aforementioned barking dog and b) the incredible shyness inhabiting every bit of my tiny self.
I would walk over extra slow to have enough time to prepare myself.
And then I’d still stand there extremely embarrassed for not even managing to say hello.
Luckily they knew me well enough to be extremely kind and I always left with a bag of mushrooms slightly bigger than what I had paid for.
To this day I’m still convinced that all the anxiety and horror of going to other people all by myself was worth the delicious mushrooms my grandma would later serve for lunch every single time.
Sadly I don’t have access to that freshest of produce anymore but I could still eat a gazillion pounds of mushrooms all by myself if anyone let me!
And believe you me – even without being freshly cut they are a special kind of delicious in this pasta dish!
The white wine sauce, the bacon, the long tagliatelle and the swiss chard… I’m telling you, they were meant to be together!
View or print the white wine pasta sauce with bacon and mushrooms recipe below:
Mushroom and Swiss Chard Tagliatelle Recipe
Mushroom and Swiss Chard Tagliatelle Recipe - This rustic pasta dish is simple enough for a quick weeknight dinner yet elegant enough to entertain company!
- 12 oz Tagliatelle or other long pasta shapes
- 3 1/2 ounces cured pork belly cut into strips
- 1 1/2 pounds mushrooms cleaned and sliced
- 1 1/2 cups Swiss chard roughly chopped
- 1 1/2 ounces white wine
- 1 cup broth
- 1/2 cup sour cream
- 1 ounce parmesan cheese grated
- Handful of flat leaf parsley chopped
- Salt and pepper to taste
Cook the pasta according to package directions.
Heat a large frying pan over medium-high heat. Add the pork belly and fry until lightly browned.
Put the mushrooms in the pan and cook until starting to soften. (You may need to add extra oil depending on how much fat came out of the bacon.) Add the Swiss chard and continue cooking until the vegetables are almost done, about 10 minutes.
Deglaze with the wine and wait until the alcohol has evaporated. Add the broth and continue cooking for 1-2 minutes.
Take the pan off the heat and quickly stir in the sour cream. Add the parmesan cheese and parsley and put back on a low heat until the cheese has melted. Toss with the pasta and serve immediately.