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Bacon: Fettuccine with Sage Butter, Bacon & Artichokes

Source of Recipe

Jerry Traunfeld for The American Butter Institute


List of Ingredients

1/2 cup (1 stick) unsalted butter
1/2 cup very coarsley chopped fresh sage leaves
1/2 cup cooked bacon, cut in thin strips
1 1/2 cups (18 1/2 oz.) drained, jarred artichoke hearts cut in pieces
16 ounces dried fettuccine
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
Salt
Freshly ground black pepper


Recipe

Bring a large pot of salted water to a boil for pasta. Melt butter in large skillet over medium-low heat. Add sage leaves adn 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. Makes 4 servings.