Number of Servings: 4
1 Bottle Red Wine
6 oz all natural Perciatelli or Spaghetti
1 Tablespoons Extra Virgin Olive Oil
2 Slices of Meatless Bacon, cut into thin strips
1 Cup Wild Mushrooms, sliced, of your choice (nuttier the better)
2 Sprigs of Rosemary, leaves finely chopped
2 Garlic Cloves, or 1 Tablespoon of Chopped Garlic
1 Tablespoon Red Pepper Flakes
2-3 Cups of Kale or Dark Greens of your choice, chopped
1/4 Teaspoon Nutmeg
1/4 Cup Parmesean Cheese, grated
Wine in large pot, fill rest with enough water to boil the pasta. Bring wine and water to a boil. Add salt and pasta.
Head a nonstick skillet over medium heat. Add bacon to pan, if you are using meatless bacon, spritz with olive oil first. Cook until browned, then place on paper towel. Add mushrooms, season with chopped rosemary. Push mushrooms to side, Add garlic and red pepper flakes to center of pan. After a minute, toss with mushrooms. Add kale to the pan, season with salt, pepper, and nutmeg. When greens are wilted down, add about 2 ladles full of startchy wine liquid to pan, and cook for a minute to reduce it. Drain pasta, add to skillet, along with bacon pieces and about 1/4 cup cheese. Toss pasta for a minute to meld flavor, then serve with extra cheese and a pat of butter, as desired.