Smokey bacon flavors mix with a creamy sauce that coats swirls of spaghetti and the earthy greens.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34JAuHXRachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Spaghetti with Bacon and ChardRECIPE COURTESY OF RACHAEL RAYLevel: EasyTotal: 30 minActive: 30 minYield: 4 servingsIngredients1 large bunch or 1 1/2 pounds large, leafy Swiss chard1/2 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 pepper1/4 teaspoon freshly grated nutmeg2 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 servingRed Wine Spritzer, for serving, recipe followsRed Wine Spritzer:4 ounces dry, fruity red wine, like Valpolicella or your favorite red2 ounces brandy 1/2 ounce simple syrup 3 to 4 allspice berries Juice of 1/2 an orange 1/2 cup chilled seltzer DirectionsGather 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 servingTo 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.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #RachaelRay #30MinuteMeals #FoodNetworkRachael Ray Makes Spaghetti with Bacon and Chard | 30 Minute Meals with Rachael Ray | Food Networkhttps://youtu.be/KTNGkxBZPB8