Fettuccine With Sage Butter, Bacon and Artichokes

Submitted by yooper

"The sage flavored butter sauce really gives off a wonderful flavor to this pasta! Wonderful as a side dish or a light main course!"

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 4

ingredients

• 1⁄2 cup unsalted butter
• 1⁄2 cup very coarsely chopped fresh sage leaf
• 1⁄2 cup cooked bacon, cut in thin strips
• 1 1⁄2 cups drained jarred artichoke hearts, cut in large cubes (18 1/2 ounces)
• 1 lb dried fettuccine
• 1 cup freshly grated parmesan cheese
• salt
• fresh ground black pepper

directions

1. Bring a large pot of salted water to a boil for pasta.
2. Melt butter in large skillet over medium-low heat.
3. Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes.
4. Add bacon and artichoke hearts and cook until heated through, about 1 minute.
5. Boil fettuccine until tender but still firm.
6. Drain and add to sauce in skillet.
7. Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs.
8. Taste and season with salt if neccessary.
9. Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.

Reviews

[rosslare]

So simple and so good! Idid add 4 cloves garlic, though. It really needed to be there, I think.

 

[morgangeline]

Wow! This recipe is almost embarrassingly easy for how good it is- and I'm a vegetarian, so I didn't even use the bacon. This will be a great side for any of the vegetable dishes I make with my over-abundance of zucchini this summer! Thanks for providing this new staple for my cookbook.

 

[Cook4_6]

I made this as a side dish with Famous Dave's Chicken Breasts http://www.recipezaar.com/190870 and it was fabulous. My husband had seconds. So easy, and so full of flavor...and it smells wonderful while it is cooking.

 

[Kate in Katoomba]

I loved this recipe. The combination of the pan fried sage and the bacon is wonderful (I used pancetta in mine). Thanks so much for sharing this one.

 

[Malriah]

Oh WOW! I made this last night for dinner. It was "date night" so I was short on time as we had tickets to a comedy club. I was able to get dinner on the table in a flash. Not only was it fast but it was REALLY good too. The flavors blend together really well and none of them overpower the others. Next time I might even try adding garlic or a squeeze of lemon juice just for experimentational value. This is a very subtle dish and it will become a staple in my kitchen. Thanks sooo much!