Drunken Tuscan Pasta

Pour the entire bottle of wine into a large pot. Add water and fill the pot up as you would to cook pasta. Bring the wine/water to a boil over high heat. When the liquid boils, add salt and the pasta, cook to al dente. HEADS UP: you will ladle out some of the cooking liquid for the pasta sauce before draining the pasta. Heat a large nonstick skillet over medium heat. Add 2T. of EVOO, then chop and add the pancetta or bacon. Brown the pieces until they are golden brown at the edges, transfer to a paper towel lined plate. Add the mushrooms to the EVOO in the same skillet, season with the chopped rosemary. Cook until the mushrooms are deeply golden, 6-8 minutes. Push the mushrooms to one side, add the remaining tablespoon of EVOO to the center of the skillet. Add the garlic and red pepper flakes, cook for a minute or two, then toss with the mushrooms. Add the greens, season with salt/pepper and the nutmeg. When the greens have wilted down, add a couple of ladles of the starchy pasta cooking liquid, cook for a minute or two to reduce it a little. Add the drained pasta to the skillet. Add the pancetta/bacon and a handful of cheese to the pan. Toss the pasta, allow it to absorb the remaining liquid. Taste and adjust for seasoning, then serve. Pass the extra cheese at the table. A quick salad and a loaf of bread is all you may like to add. Serves 4