Fettuccine with Sage Butter, Bacon and Artichokes

by Cate on December 27, 2004

1/2 cup (1 stick) unsalted butter
1/2 cup very coarsely chopped sage leaves
1/2 cup cooked bacon, cut in thin strips
1-1/2 cups (18-1/2 ounces) drained jarred artichoke hearts (non-marinated kind), cut in large cubes
1 lb dried fettuccine
1 cup freshly grated Parmesan cheese
salt and fresh ground pepper — to taste

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 necessary. Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.

Sweetnicks’ Notes: Excellent, easy enough for a weeknight meal, fancy enough for company.

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