Tagliatelle With Pancetta - cooking recipe

Ingredients

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

Preparation

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.
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.
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.