Aired January 1, 2016
1 pound spaghetti
1 bottle Rosso di Montalcino or Rosso di Montepulciano (Tuscan red wine)
1/2 pound thick-cut bacon, sliced into thin strips
3/4 pound mushrooms, such as cremini or mixed, wiped clean and sliced
Olive oil, for drizzling plus about 3 tablespoons
2 tablespoons rosemary, chopped
4 large shallots, halved lengthwise and thinly sliced
4 cloves garlic, thinly sliced
1 bunch red Swiss chard or Tuscan kale, stemmed and shredded
2 tablespoons aged balsamic vinegar
Grated Pecorino or Parmigiano-Reggiano
Bring a large pot of water to a boil for pasta. Salt water and add spaghetti, boil 5 minutes and drain. Return pot to stove, add wine and reduce over high heat for 2-3 minutes. Add in the pasta and cook until most of the liquid evaporates over medium-high heat, tossing frequently with tongs.
Meanwhile, heat 1 turn of the pan olive oil in a skillet over medium-high heat. Add bacon to the cold pan and cook to render and brown. Remove bacon to a paper towel-lined plate and add mushrooms to the drippings. Brown them for 7-8 minutes and season with rosemary, salt and pepper. Add shallots, garlic and wilt in chard or kale. Add the vinegar then some of the wine sauce to deglaze pan. Scrape mushrooms into the pot with the pasta, add reserved bacon and toss to combine. Garnish with lots of salty, tangy, grated cheese.
This is a dish I make for friends often because of its color but it’s the flavors that make it a request of return guests. If you love the combination of sweet and salty, this is a dish for you.