Drunken Tuscan Pasta

1 bottle Tuscan red table wine
Course salt
1 pound perciatelli, bucatini or spaghetti
3 TBS Extra Virgin olive oil
1/4 pound pancetta
3 portobello mushroom caps, thinly sliced
2 to 3 sprigs fresh rosemary leaves, finely chopped
4 garlic cloves, chopped
pinches of red pepper flakes
4 to 5 cups chopped dark greens, (chard, escarole, spinach, or kale)
Black pepper, to taste
1/4 teaspoon freshly grated nutmeg
Grated Parmigiano-Reggiano cheese

Boil spaghetti in red wine.

Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the EVOO, twice around the pan, then chop and add the pancetta. Brown the pieces until they are golden at the edges and transfer them to a paper-towel-lined plate. 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. Push the mushrooms to the sides of the pan and add the remaining tablespoon of EVOO to the center of the skillet. 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. Add the greens to the pan and season them with salt, pepper, and the nutmeg. 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.

Drain the pasta well and add it to the skillet. Add 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. Adjust the seasonings and serve. Pass the extra cheese at the table.