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 Read More …