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+--- Thread: Sugo Pastaria and Winebar Spaghetti (/showthread.php?tid=195064)
Sugo Pastaria and Winebar Spaghetti - tubeN2 - 04-12-2005
1 tablespoon extra-virgin olive oil
2 ounces pancetta
1 clove garlic, sliced
1 cup heavy cream
4 leaves fresh sage, chopped
4 tablespoon Parmigiano-Reggiano cheese, grated
1 pound spaghetti, cooked according to package
instructions, drained and kept warm
Cook pancetta and garlic with olive oil in a skillet over medium heat. Reduce heat; add cream and sage. Stir cream mixture, then pour over spaghetti. Garnish with Parmigiano-Reggiano cheese.