On Tap Oil & Vinegar Recipe Detail

Pasta with Fried Sage Leaves & Peccorino

with Mushroom-Sage Olive Oil

Ingredients:

• 4 Tbsp Wild Mushroom & Sage Infused Olive Oil
• 6 fresh sage leaves, cut in thin strips
• 2 oz. pancetta thinly sliced (optional)
• 1 Tbsp fresh lemon juice
• 1/3 cup grated Pecorino Romano
• kosher salt and fresh ground pepper to taste


• 12 oz. dry pasta of choice, cooked al dente in lightly salted water

Directions:

While pasta cooks add olive oil to large sauté pan over medium heat. Add sage leave strips and pancetta if using. Fry a couple of minutes until sage and pancetta strips are crispy but not burnt. Add lemon juice and whisk. Set aside. Partially drain pasta leaving a fair amount of cooking water. Add wet pasta to the sauté pan and return to heat, tossing to coat and thicken sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired. Serve immediately.

Serves 4