Tagliatelle Con Pancetta

• 10.5 oz tagliatelle
• 2 cloves garlic, minced
• 8 sprigs fresh flat-leaf parsley, finely chopped
• 10 sprigs fresh sage, a little set aside for garnish, remainder finely chopped
• 2 oz Parmesan cheese, grated
• 12 slices pancetta
• 3-4 tbsp olive oil
• 1 None onion, finely diced
• 10.5 oz tomatoes, diced
• 5-6 tbsp Marsala wine

1. Cook pasta in boiling salted water until al dente. Drain, reserving 2/3 cup cooking water.
2. Meanwhile, combine garlic, parsley, sage and Parmesan. Lay pancetta out on a clean work surface. Top each piece with about 1 tsp of Parmesan mixture and roll up. Heat 1 tbsp oil in a frying pan and saute pancetta rolls for 2-3 mins, turning. Remove from pan and keep warm.
3. Add reserved sage leaves and saute for 1 min. Drain on paper towels. Add 1 tbsp oil and saute onion for 3 mins. Add tomatoes and saute for 2 mins. Add cooking water and wine. Bring to a boil and simmer for 6 mins. Season. Toss with pasta and 1-2 tbsp oil. Serve with pancetta rolls, garnished with fried sage.

tagliatelle, garlic, parsley, sage, parmesan cheese, pancetta, olive oil, onion, tomatoes, marsala wine

Taken from recipes-plus.com/api/v2.0/recipes/24561 (may not work)