Fettuccine with Sage Butter and Bacon

By á-2852

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup very coarsely chopped fresh sage leaves
• 1/2 cup cooked bacon, cut in thin stips
• 1-1/2 cups (18-1/2 oz.) drained, jarred artrichoke hearts cut in large dice
• 1 pound dried fettuccine
• 1 cup freshly grated parnesan cheese
• Salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted watre to a boil for the pasta. Melt the butter in a large skillet over medium-low heat. Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes. Add bacon and artichokek hearts and cook until heated through, about 1 minute.

Boil fettuccine until tender but still firm. Drain and add to sauce in skillet. Sprinkle in parmesan cheese and a generous grinding of pepper, and toss with tongs. Taste and season with salt. Tilt pasta out onto a large warm platter or divide it between individual pasta bowls.