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servings:

Serve with a salad of cleaned dandelion greens and miner's lettuce tossed in a simple oil-and-vinegar dressing. Sprinkle with wild violets.

• 1 tablespoon extra-virgin olive oil
• 3 ounces thinly sliced pancetta, torn into 3-inch pieces
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 pound porcini mushrooms, brushed clean and quartered
• 2 plum tomatoes, cored and diced
• 1/4 cup white wine or vermouth
• 1 12-ounce can evaporated milk
• Coarse salt and freshly ground black pepper
• 1 pound whole-wheat fettuccine
• 1/4 cup grated Parmesan

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