Tagliatelle with Mushrooms in Red Wine for New York Times

Typically made with Barbaresco wine, I found out when shooting this incredible pasta dish, that it is as much about the preparation as it is about the ingredients. For example, I learned that the pancetta should be diced by hand, the mushrooms chopped with a knife, and the tomatoes crushed with a fork. When the creation of a dish is treated like an art, you just know it's going to be delicious! 

 For the recipe, click  here .

For the recipe, click here.