As I was in Milan, I ate this simple yet tasty pasta with sage and pancetta. The waiter I talked to said, that you can push the envelope a bit by using butter instead of olive oil. So here we go!
160 gr cappellini (or any pasta you fancy)
4 tbsp butter
10-12 sage leaves
100 gr pancetta
50 gr parmesan plus some for garnish
salt (optional: pepper)
Cook the cappellini, drain and save some of the water.
Fry the sage leaves using the butter. Take them out then cook the pancetta using the remain butter.
Turn the heat of. Add the cappellini and the sage, add some of the pasta water if needed. Fold in the parmesan and season as you fancy.