4 Tbsp Wild Mushroom & Sage Infused Olive Oil
6 fresh sage leaves, cut into 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
2 oz dry pasta of choice, cookded al dente in lightly salted water
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. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of liquid in the pot with the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce. Add fresh ground pepper and additional salt, if desired. Serve immediately.