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Pasta with Mushroom-Sage, Fried Sage Leaves and Pecorino

Pasta with Mushroom-Sage, Fried Sage Leaves and Pecorino


  • 4 T Wild Mushroom & Sage infused Olive Oil
  • 6 fresh sage leaves, cut in this strips          
  • 2 oz. pancetta, thinly sliced (optional)
  • 1 T fresh lemon juice
  • 1/3 cup grated Pecorino Romano
  • Kosher salt and freshly ground pepper, to taste
  • 12 oz. dry pasta of choice, cooked al dente in lightly salted water



  • While your pasta cooks, add the olive oil to a large sauté 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, leaving a fair amount of cooking water in the pasta
  • Add the wet pasta to the sauté pan and return to heat, tossing to coat and thicken the sauce
  • Test for seasoning, adding freshly ground pepper and additional salt if desired
  • Serve immediately

Serves 4