Tagliatelle With Pancetta

• 2 cloves garlic, peeled and crushed
• 8 sprigs fresh flat-leaf parsley, finely chopped
• 10 sprigs fresh sage, little set aside for garnish, remainder finely chopped
• 1/2 cup Parmesan cheese, grated
• 12 slices Pancetta
• 10 oz tagliatelle
• 3-4 tbsp olive oil
• 1 None onion, peeled and finely diced
• 10 oz tomatoes, diced
• 3 tbsp Marsala wine or other sweat red wine

1. In a bowl, mix the garlic, parsley, sage and Parmesan. Lay the pancetta slices side by side on the work surface and top each with about 1 tsp of the Parmesan mixture. Fold over both edges, then roll up.
2. Cook the pasta in boiling salted water according to package instructions. Heat 1 tbsp oil in a frying pan and saute the pancetta rolls for 2-3 mins, turning. Remove from the pan and keep warm. Add the reserved sage leaves to the pan and saute for 1 min. Remove and drain on paper towels. Add 1 tbsp oil to the pan and heat. Saute the onion for 3 mins. Add the tomatoes and saute for 2 mins.
3. Drain the pasta, reserving 2/3 cup cooking water. Add the cooking water to the onion and tomatoes along with the wine. Bring to a boil and simmer for 6 mins. Season with salt and black pepper. Add the pasta and 1-2 tbsp oil and toss together. Serve with the pancetta rolls and garnished with the fried sage.

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

Taken from recipes-plus.com/api/v2.0/recipes/17399 (may not work)