Tagliatelle Con Pancetta - cooking recipe

Ingredients

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

Preparation

Cook pasta in boiling salted water until al dente. Drain, reserving 2/3 cup cooking water.
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.
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.