Fettuccine With Sage Butter, Bacon And Artichokes - cooking recipe

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
Preparation
    Bring a large pot of salted water to a boil for pasta.
    Melt butter in 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 artichoke 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 cheese and a generous grinding of black pepper, and toss with tongs.
    Taste and season with salt if neccessary.
    Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.

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