Fettuccine With Sage Butter, Bacon And Artichokes

1. 1

   Bring a large pot of salted water to a boil for pasta.

2. 2

   Melt butter in large skillet over medium-low heat.

3. 3

   Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes.

4. 4

   Add bacon and artichoke hearts and cook until heated through, about 1 minute.

5. 5

   Boil fettuccine until tender but still firm.

6. 6

   Drain and add to sauce in skillet.

7. 7

   Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs.

8. 8

   Taste and season with salt if neccessary.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.