Portabella 'Pizzas' With Pancetta, Onions, Sage & Parmesan

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Fine Cooking


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Olive oil

Kosher salt and freshly ground black pepper

1/4 lb. finely chopped pancetta (Italian bacon, available at most supermarkets)

1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling

2 medium portabellas, caps wiped clean with a moist paper towel

1 small onion, chopped

1 Tbs. chopped fresh sage

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