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(James M. Thresher for The Washington Post)

Whether or not you are able to score some guanciale, this Whole-Wheat Pasta With Cabbage, Mushrooms, Guanciale and Caraway is a perfect pasta dish to serve on a chilly evening. It's from a new cookbook by Sfoglia Restaurant chef-owners Ron Suhanosky and Colleen Marnell-Suhanosky.

We found guanciale at Canales Delicatessen in Eastern Market (202-547-4471). And if you'd like to pick up a nice wine to go with the meal, try an Italian pinot noir or Piemontese nebbiolo or barbera.

12 ounces dried whole-wheat linguine or spaghetti, such as De Cecco brand

4 to 5 ounces guanciale (see above; may substitute 6 ounces pancetta)

1 pound assorted mushrooms, such as shiitake, oyster and cremini

1 tablespoon grapeseed oil

2 teaspoons caraway seeds

1 small (3/4 pound) Savoy or Napa cabbage

1/2 teaspoon freshly ground black pepper

Freshly grated Parmesan cheese, for garnish

Questions? We're here to help.

-- Bonnie Benwick