Drunken Tuscan Pasta - cooking recipe

Ingredients

1 (750 ml) bottle tuscan red table wine (Rosso di Montalcino or Chianti)
coarse salt
1 1 lb spaghetti or 1 lb perciatelli
3 tablespoons extra virgin olive oil
1/4 lb deli-sliced pancetta
3 portabella mushroom caps, thinly sliced
2 -3 sprigs fresh rosemary, leaves finely chopped
4 garlic cloves, chopped
red pepper flakes (a couple of pinches)
4 -5 4 -5 cups spinach or 4 -5 cups kale
black pepper
1/4 teaspoon grated fresh nutmeg
grated parmigiano-reggiano cheese

Preparation

Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.
Bring the wine and water to a boil over high heat.
When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; 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 olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
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.
Add the greens to the pan; season with salt, pepper, and nutmeg.
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.
Drain pasta well and add it to the skillet.
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.
Adjust the seasonings and serve; pass the extra cheese at the table.