Start by putting a large pot of salted water on to boil for your pasta. Dice up the bacon, onions and garlic. In a pan over medium high heat fry the diced bacon until crispy. Then remove the bacon to drain and pour out all but 1-2 tablespoons of the bacon fat from the pan. In the drippings sauté the onion until its starts to get tender and a little clear. Add the finely chopped garlic and the diced stems of the chard, continue to sauté until the chard stems are tender. Reduce the heat on the pan to hold the veggies while your pasta cooks.

As soon as the pasta water has started to boil drop your pasta into the water. Any shape of long pasta you like will work well in this dish. When the pasta is almost cooked turn the heat on your sauce back to medium, and deglaze the pan with the white wine. Then put the bacon back into the pan and melt the butter into the pan. As soon as the butter is melted add the cream, Pecorino Romano, and spices. As the cheese melts into the sauce add pasta water to get the right conscience for your sauce, about ¼ cup of the pasta water. One minute before you are going to drain the pasta put chopped leaves of the Swiss chard into the pasta pot to cook.

When you pasta is cooked al dente drain the pasta and chard. Then mix the pasta with the sauce over low heat in one of your pans. Combining the pasta and sauce over heat will help the dish come together better and help the smoky creamy bacon flavor of the sauce penetrate the pasta.