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Fettuccine with Sage Butter and Bacon


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  • 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


Servings 4


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.

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