Bacon - three strips, cooked until the fat was rendered
Diced Onions - cooked until translucent
Chopped Baby Bella Mushrooms - cooked until golden and tender
Swiss Chard - wilted with the onions, mushrooms, and garlic
Whole Wheat Pasta - 1/2 pound, cooked and tossed with the veggies
Parmesan Cheese - about a third of a cup, sprinkled over everything
Fresh Black Pepper
Egg - just one, beaten and mixed into the pasta
The pasta smelled absolutely divine! We dug in with vigor and then...major bummer. The whole dish just tasted bitter and strangely chalky.
Our suspicion is that the whole wheat pasta was to blame. We've been experimenting with using it instead of regular pasta, but haven't been very successful so far. The pasta is already rather bitter tasting, and we think it was just too much when combined with the chard.
Short of picking out the pasta, our thoughts are to either make the leftovers into a frittata or add some diced tomatoes (or both). What ideas do you have?
(Image: Emma Christensen for the Kitchn)