Pasta With Pancetta, Pine Nuts & Sage (Wanderlust Kitchen)

By emilykrupp

Ingredients

• Ingredients
• 5 oz. pancetta, chopped
• 1 Tbsp. extra virgin olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 2 Tbsp. finely chopped fresh sage
• 1/8 lb. pine nuts
• 1/2 lb. dried farfalle (bow tie) pasta
• 1 c. finely grated myzithra cheese
• 2 Tbsp. unsalted butter
• Salt and pepper to taste

Details

Adapted from thewanderlustkitchen.com

Preparation

Step 1

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper, then arrange the pine nuts on the sheet in a single layer. Toast in the oven for 5 to 10 minutes, or until the nuts turn a light golden brown. Set aside to cool.
Cook pasta in salted water until al dente. Drain, but reserve cooking water. Return pasta to pot. Set aside.
Meanwhile, heat the olive oil in a skillet over medium high heat, then add the pancetta and cook for about 4 minutes. Add the onion and garlic and cook another 3 minutes until softened. Add the pine nuts and 1 tablespoon of the sage to the pan and cook for another minute to warm the ingredients. Turn off the heat.
Add the pancetta mixture to the al dente pasta in the pot, add 1 cup reserved water, cheese, and butter, then toss together to coat the pasta and melt the butter.
Season to taste with salt and pepper, then garnish with remaining sage. Serve hot.