Sugo Pastaria and Winebar Spaghetti

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 ounces pancetta
• 1 clove garlic, sliced
• 1 cup heavy cream
• 4 leaves fresh sage, chopped
• 4 tablespoon Parmigiano-Reggiano cheese, grated
• 1 pound spaghetti, cooked according to package instructions, drained and kept warm

Instructions

1. Cook pancetta and garlic with olive oil in a skillet over medium heat.
2. Reduce heat; add cream and sage. Stir cream mixture, then pour over spaghetti.
3. Garnish with Parmigiano-Reggiano cheese.

Attribution

Chef Joey Osso, Sugo Pastaria and Winebar, Phoenix, Arizona - azfamily.com