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Mushroom & Sage Pasta with Pecorino

A svory and filling dish, perfect for cold weather.

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Mushroom Sage Pasta

Make this dish completely vegetarian or even vegan by replacing the pancetta with veggies and changing out the pasta for a vegan friendly brand.

Balsamic to pair with this dish: Pomegranate, Lavender, Sicilian Lemon, or Black Mission Fig.

Serves 4

Prep time:

5 mins

Cook time:

10 mins

Ingredients:

  • 4 tablespoons Wild Mushroom & Sage infused 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
  • 12oz. dry pasta of choice, cooked al dente in lightly salted water

Method:

  1. While your pasta cooks, add the olive oil to a large saute 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.
  2. Add the lemon juice and whisk. Set aside.
  3. Drain the pasta but leave a fair amount of cooking water in the pasta.
  4. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce, mix in cheese.
  5. Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.

Enjoy this simple yet delicious dish