Wednesday, December 14, 2005
Fettuccine With Sage Butter, Bacon and Artichokes
1/2 cup unsalted butter
1/2 cup very coarsely chopped sage leaves
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 and fresh ground pepper -- to taste
Bring a large pot of salted water to 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.
Sweetnicks Note: Excellent. Great weeknight meal when you're pressed for time.
1/2 cup very coarsely chopped sage leaves
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 and fresh ground pepper -- to taste
Bring a large pot of salted water to 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.
Sweetnicks Note: Excellent. Great weeknight meal when you're pressed for time.
link | posted at 9:55 AM
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