Pasta with bacon, how can you go wrong? The fresh sage is the magical ingredient. It adds a depth of flavor to the dish and enhances the piggy goodness of the bacon. It’s best if you can use fresh sage. I grow sage in my garden. It’s a pretty perennial and over time can sprout new plants in other areas of your garden. It is a plant that will provide plenty of leaves for your own cooking and for sharing with friends and family.
This recipe was found in The Dallas Morning News years ago (source: Chef Jerry Traunfeld). I’ve added a few recommendations in parentheses.
Fettuccine with Sage Butter, Bacon, and Artichokes
- 1 stick unsalted butter
- 1/2 cup very coarsely chopped fresh sage leaves
- 1/2 cup cooked bacon, cut in pieces (I use Pederson’s Natural Farms Apple or Cherry smoked bacon. I also use a full package. I don’t skimp on the bacon.)
- 1 1/2 cups drained, jarred artichoke hears, cut in large dice
- 1 pound (16 oz.) dried fettuccine (I’ll use spaghetti if I don’t have fettuccine.)
- 1 cup freshly grated Parmesan cheese (I let individuals add their own Parmesan.)
- Freshly ground pepper (I also add a bit of freshly ground nutmeg.)
- Salt (I don’t add salt to the water because I use a lot of bacon.)
Bring a large pot of salted water to a boil for the 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 cooked bacon and artichoke hearts, and cook until heated through, about 1 minute.
Fettuccine should be tender but firm. Drain and add sauce. Sprinkle with cheese and black pepper. Toss with tongs. Divide into individual bowls. Serve.