Pasta with Bacon, Swiss chard and Gruyère

This delicious concoction harbors hidden chunks of crisp bacon that don't make it into every delicious bite, but when they do, they are like little secret savory explosions of crunchy deliciousness.

1lb Swiss chard, leaf separated from stem and sliced, stems sliced thin

2 tsps. vegetable oil

2 oz bacon cut into lardons

3 garlic cloves

½ cup white wine

½ cup heavy cream

2 tsps. chopped fresh sage

½ tsp salt

½ tsp black pepper

8 to 12 oz chunky pasta OR spaghettini

3 oz Gruyère, If using Chunky Pasta, cube 1/4"; If using spaghettini, coarsely grate

1. In a pot of boiling salted water, cook chard stems for about 2 minutes, then add chard leaves and cook an extra minute. To save the water for cooking the pasta, remove the chard with a slotted spoon and drain in a colander.
2. In a large skillet, heat oil over medium heat. Add bacon, and cook until crispy and rendered; set aside. 
3. Reduce heat to low, add the garlic and cook until just starting to go brown. 
4. Add the wine and simmer until reduced by half. 
5. Add the heavy cream and sage and simmer for 2 minutes. 
6. Add the salt, pepper and reserved chard; cover and remove from heat. 
7. Return the pot of water to a boil and cook the pasta until al dente. Drain and add to the skillet. 
8. Toss the hot pasta with the sauce, Gruyère and reserved bacon until the cheese starts to melt.