This red variety from Piedmont, often labeled by origin as Barbera d’Alba or Barbera d’Asti, bursts with cherries, florals, and baking spice notes. Medium-bodied with juicy acidity, Barbera is a time-tested partner to pasta and mushrooms.

Wild mushrooms over pasta is one of life’s simple pleasures. Toss in fresh herbs, white wine, and lemon, and you’ve got a vivid flavor pick-me-up that celebrates the welcome thawing of winter. Use Pecorino Romano instead of Parmesan for a sharper, saltier taste.

Serves 4; Total time: 30 minutes


1 lb. linguine, preferably fresh
2 tablespoons olive oil
2 cloves garlic, smashed
4 tablespoons butter
1 small shallot, minced
2 garlic scapes, cut into ¼ inch pieces
2 tablespoons fresh thyme leaves
3/4 – 1 lb. wild mushrooms, cleaned, trimmed and sliced
3/4 cup dry white wine
2 tablespoons fresh lemon juice
3/4 cup Pecorino Romano cheese, freshly grated, plus a few pinches for garnish
1 cup fresh basil, roughly chopped
2 tablespoons fresh parsley, finely chopped, plus a few pinches for garnish
Kosher salt and freshly cracked black pepper, to taste


1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain.

2. While waiting for water to boil, heat olive oil in a large frying pan over medium-high heat. Once oil shimmers, add garlic and sauté until golden, about 3-4 minutes. Remove garlic from pan, leaving oil. Add 4 tablespoons of butter and melt over medium-high heat. Add shallots, garlic scapes, thyme, and mushrooms to pan, seasoning with salt and pepper. Tossing regularly, sauté until tender, about 5-7 minutes.

3. To pan, slowly pour in wine and then lemon juice and bring to a simmer over medium heat. Stir the pasta into the sauce and season liberally with salt and pepper. Cook for 3-5 minutes until warmed through. Remove from the heat and stir in the fresh herbs and Pecorino cheese, tossing gently to coat. Divide among bowls. Garnish with a few pinches of Pecorino and parsley, serve.