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Sugo Pastaria and Winebar Spaghetti



  • 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


  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.

Source: Chef Joey Osso, Sugo Pastaria and Winebar, Phoenix, Arizona -

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