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Mushroom & Sage Pasta with Pecorino

A svory and filling dish, perfect for cold weather.

Cook time:

10 mins

Prep time:

5 mins

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



  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