Ingredients

serves 4

　　1 bottle dry Italian red wine

　　Salt

　　1 pound spaghetti

　　3 tablespoons EVOO (extra-virgin olive oil)

　　1/4 pound pancetta, smoked pancetta, or speck, chopped into fine dice

　　4 garlic cloves, finely chopped

　　2 bundles of black, Tuscan, or Dinosaur kale, thinly sliced

　　Black pepper

　　Freshly grated nutmeg

　　1/2 cup grated Pecorino Romano cheese, plus some to shave at table

　　

Step 1

Pour the whole bottle of wine into a pasta pot and add about the same amount of water. Bring to a boil, salt the liquids, and cook the pasta to just shy of al dente. Heads up: reserve a cup of starchy cooking liquid just before draining.

　　

Step 2

Meanwhile, heat a deep skillet over medium to medium-high heat with the EVOO. Add the pancetta and crisp, 2 to 3 minutes, then add the garlic and swirl around for 2 minutes more. Add the kale and wilt into the pan and then season with salt, pepper, and nutmeg to taste. Add the starchy cooking liquid and drained pasta and the grated cheese. Toss vigorously for at least a full minute, then serve in shallow bowls. Pass the pecorino to shave over the pasta at the table.

　　Rachael Ray's Look + Cook