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1
Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.
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2
Bring the wine and water to a boil over high heat.
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3
When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
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4
Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
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5
Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
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6
Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
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7
Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.
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8
Add the greens to the pan; season with salt, pepper, and nutmeg.
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9
When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.
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10
Drain pasta well and add it to the skillet.
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11
Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
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12
Adjust the seasonings and serve; pass the extra cheese at the table.
