Delicious and equally easy to use as a savory side dish or a great way to build a one dish meal!
4 Tbls Olive Us Wild Mushroom & Sage Olive Oil
6 fresh sage leaves, cut in thin strips
2 oz. pancetta thinly sliced (optional)
1 Tablespoon fresh lemon juice
1/3 cup grated Pecorino Romano
kosher salt and fresh ground pepper to taste
Optional: add sauteed mushrooms, etc. or a protein, such as cooked chicken, if desired.
12 oz. dry pasta of choice, cooked al dente in lightly salted water (lots of great pasta choices at Olive Us!)
While your pasta cooks add the olive oil to a large sauté pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the sauté pan and return to heat tossing to coat and thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.