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Sugo Pastaria and Winebar Spaghetti Recipe

PostPosted: Tue Jun 28, 2011 11:29 pm
by HighHeelKitchen
Sugo Pastaria and Winebar Spaghetti:
1 Tablespoon extra-virgin olive oil
2 ounces pancetta
1 clove garlic, sliced
1 cup heavy cream
4 leaves fresh sage, chopped
4 Tablespoons Parmigiano-Reggiano cheese, grated
1 pound spaghetti, cooked, 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.