Pasta with Wild Mushroom & Sage Extra Virgin Olive Oil

Try our traditional Italian pasta recipe that will surely win over anyone!

Ingredients:
12 oz. Pasta, of your choice, cooked al dente in lightly salted water
4 tablespoons of Di Oliva Wild Mushroom & Sage Extra Virgin Olive Oil
6 fresh Sage leaves, cut in thin strips
2 oz. of Pancetta, thinly sliced
1 tablespoon of fresh Lemon juice
1/3 cup of grated Pecorino Romano
Salt and fresh ground Pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil and add your pasta. While your pasta cooks add the Di Oliva Wild Mushroom & Sage Olive Oil to a large sauté pan over medium heat. Add the sage leave strips and the pancetta. 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. Add the pasta to the sauté pan and return to heat tossing to coat and to thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt, if desired. Serve immediately.

Enjoy!!

Serves 4