Pasta w/ Mushroom-Sage Olive Oil & Pecorino
1 . 4 tablespoons Del’oliva Wild Mushroom & Sage infused Olive Oil . 6 fresh sage leaves, cut in thin strips . 2 oz. pancetta thinly sliced (optional) .
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- Pepper mill
- Grater
- Chef's knife
- Cutting board
- Saute pan
- Pot
- Colander
- Whisk
- Measuring spoon
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- Serving bowl
Ingredients
- 4 tbsp Del’oliva Wild Mushroom & Sage infused Olive Oil
- 4 Fresh Sage Leaves
- 2 oz Pancetta Thinly Sliced
- 1 tsp Fresh Lemon Juice
- ⅓ tsp Grated Pecorino Romano
- 12 oz Dry Pasta of Choice
- Kosher Salt and Fresh Ground Pepper to Taste
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