Sage Tagliatelle

Sage Tagliatelle
First light a whole bunch of candles out on the porch . . .
  • 1 pound pancetta
  • 3 or 4 fat bunches of sage
  • About 1 pound of tagliatelle
  • Mascarpone
  • Good Parmesan Reggiano, grated
  • Fresh eggs
  1. Crisp the pancetta. Add sage in the last couple of minutes and sauté lightly.
  2. Cook the pasta al dente in well-salted water and toss lightly with mascarpone and the pancetta and sage.
  3. Fry egg fast and place on top, with a little pepper and a scattering of the Parm.
  4. Each plate gets one egg on top to sauce.
  5. Sit outside and remember you chose all of this and, luckily, you are still glad you did


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