Pasta with Crispy Sage and Mushroom Oil
Quick pasta tossed with wild mushroom and sage-infused olive oil, crispy sage strips, and optional pancetta. Brightened with lemon juice and finished with sharp Pecorino Romano. Ready in under 30 minutes, this simple dish lets quality oil and fresh herbs shine.
Ingredients
- 4 tablespoon wild mushroom and sage infused olive oil, Maine-ly Drizzle's brand
- 6 leaf fresh sage, cut in thin strips
- 2 oz pancetta, thinly sliced(optional)
- 1 tablespoon fresh lemon juice
- ⅓ cup grated Pecorino Romano
- kosher salt, to taste
- fresh ground pepper, to taste
- 12 oz dry pasta, of choice, cooked al dente in lightly salted water
Instructions
- 1
Heat the mushroom and sage infused olive oil in a large saute pan over medium heat.
- 2
Add sage leaf strips and pancetta if using, frying for a couple of minutes until crispy but not burnt.
- 3
Meanwhile, cook the pasta al dente in lightly salted water.
- 4
Add lemon juice to the pan with sage and pancetta, then whisk.
- 5
Set the pan aside.
- 6
Drain the pasta, reserving a fair amount of cooking water.
- 7
Add the wet pasta to the saute pan and return to heat, tossing to coat and thicken the sauce.
- 8
Test for seasoning, add fresh ground pepper and additional salt if needed, and serve immediately.
Tips
Reserve pasta cooking water before draining to help thicken the sauce.
Watch the sage and pancetta closely to avoid burning; they crisp quickly over medium heat.
Use quality infused oil as it carries the dish.
Good to Know
Serve immediately. Leftovers do not keep well due to pasta texture.
Infused oil and pancetta can be prepped earlier in the day. Cook pasta just before serving.
Serve immediately in warmed bowls. Pass additional Pecorino Romano at the table.
Common Mistakes
Do not brown sage and pancetta beyond crispy to avoid bitter, burnt flavor.
Do not discard all pasta water; retain some to help emulsify the sauce.
Do not let the finished pasta sit; serve at once or the sauce will separate.
Substitutions
2