Pasta with Mushroom-Sage Olive Oil Fried Sage Leaves and Pecorino - The Gruene Olive Tasting Room
Ingredients4 tablespoons Wild Mushroom & Sage infused Olive Oil6 fresh sage leaves, cut in thin strips2 oz. pancetta thinly sliced (optional)1 tablespoon fresh lemon juice1/3 cup grated Pecorino...
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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
- fresh ground pepper
- 12 oz. dry pasta of choice, cooked al dente in lightly salted water
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