Cook 1/2 lb. spaghetti in plenty of salted boiling water until done. Meanwhile, crisp 2 slices chopped bacon in a skillet, 4 minutes. Add 1 to 2 cloves garlic, minced; cook, stirring, 1 minute. Stir in 1/2 lb. sliced shiitake mushrooms; cook until softened. Drain pasta, reserving 1 cup of the pasta water. Pour enough pasta water into the mushrooms to make a sauce; cook, stirring, to deglaze the pan, about 1 minute. Stir in 2 Tbsp. butter. Toss pasta with the mushrooms; serve sprinkled with chopped parsley, grated Parmesan cheese and 1/4 cup toasted pine nuts.
Makes: 4 servings
Recipe by Bill Daley
The wines
2012 Frank Family Vineyards Pinot Noir, Carneros, California: Open and aerate this fruit-packed pinot several hours before serving it; pretty notes of dried rose petal, wood, baking spice. $25-$30
2012 Robert Mondavi Pinot Noir, Napa Valley, California: The winery’s affordable pinot, with dark cherry fruit plushly turned out and accented by a caramel note; moderate tannins, snappy acidity and a long finish. $20-$26
2012 Byron Pinot Noir Nielson Vineyard, Santa Maria Valley, California: A big-shouldered pinot, yet poised; gobs of fruit, many grace notes of herbs and flowers; big in tannin but also generously acidic. $30-$35
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