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1
Pour the entire bottle of wine into a large pot.
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2
Add water and fill the pot up as you would to cook pasta.
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3
Bring the wine and water to a boil over high heat.
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4
When the liquids boil, add salt and the pasta and cook to al dente.
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5
Heads up: you will ladle out some cooking liquid for the pasta sauce before draining the pasta.
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6
Heat a large nonstick skillet over medium heat.
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7
Add 2 tablespoons of the EVOO, twice around the pan, then chop and add the pancetta.
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8
Brown the pieces until they are golden at the edges and transfer them to a paper-towel-lined plate.
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9
Add the mushrooms to the EVOO in the same skillet, season them with the chopped rosemary, and cook until they are deeply golden, 6 to 8 minutes.
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10
Push the mushrooms to the sides of the pan and add the remaining tablespoon of EVOO to the center of the skillet.
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11
Add the garlic and red pepper flakes to the EVOO and cook them for a minute or so, then toss the mushrooms together with the garlic.
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12
Add the greens to the pan and season them with salt, pepper, and the nutmeg.
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13
When the greens have wilted down, add a couple of ladles of the starchy pasta cooking liquid to the pan and cook for a minute to reduce it a little.
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14
Drain the pasta well and add it to the skillet.
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15
Add the pancetta and a handful of cheese to the pan.
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16
Toss the pasta for a minute or so to allow it to absorb the remaining liquid.
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17
Adjust the seasonings and serve.
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18
Pass the extra cheese at the table.
