Source: Chef Joey Osso, Sugo Pastaria and Winebar, Phoenix, Arizona
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
Cook pancetta and garlic with olive oil in a skillet over medium heat. Reduce heat; add cream and sage. Stir cream mixture, then pour over spaghetti. Garnish with Parmigiano-Reggiano cheese.