Cut the Pancetta Tesa into small cubes and put it in a pan without the addition of extra virgin olive oil or other fats. When the Pancetta Tesa has become transparent add the extra virgin olive oil and the chopped shallots.
Then also add the sage leaves washed and chopped with a knife. Saute for a minute and fades with half a glass of white wine.
Cook the Tagliatelle Filotea in plenty of salted boiling water.
While cooking, create a creamy sauce adding bit by bit grated parmesan in the pan with the Pancetta tesa, stirring gently to melt it and pouring a bit of Tagliatelle water cooking. Continue until you have added all the Parmesan.
Drain the egg pasta and toss it in the pan with the Pancetta Tesa for a couple of minutes, then adding pepper to taste
Add a few leaves of fresh sage then serve the dish and enjoy!