Fettuccine with Sage Butter Bacon and Artichokes
Elevate your pasta night with this indulgent recipe for Fettuccine with Sage Butter, Bacon, and Artichokes—an irresistible combination of creamy, savory, and aromatic flavors. Tender fettuccine noodles are coated in a silky sage-infused butter sauce and tossed with crispy bacon, marinated artichoke hearts, and freshly grated Parmesan cheese. The crispy sage leaves add a touch of elegance and earthy depth, while the garlic and parmesan tie everything together in perfect balance. This dish comes together in just 30 minutes, making it ideal for both weeknight dinners and special occasions. Serve this flavorful pasta with a simple green salad or crusty bread for a restaurant-worthy meal at home. Keywords: fettuccine recipe, sage butter sauce, pasta with bacon and artichokes, quick dinner idea, Italian-inspired pasta.
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Recipe Information
Ingredients
- 12 ounces Fettuccine
- 6 tablespoons Unsalted butter
- 12 leaves Fresh sage leaves
- 6 slices Bacon
- 14 ounces Marinated artichoke hearts, drained and quartered
- 2 cloves Garlic, minced
- 1 cup Parmesan cheese, freshly grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 4 quarts Water (for cooking pasta)
- 1 tablespoon Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water, then cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
In a large skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes, flipping halfway. Transfer the cooked bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces.
Discard all but 2 tablespoons of bacon fat from the skillet. Return the skillet to medium heat and add the butter. Allow the butter to melt and become foamy, then add the sage leaves. Cook the sage for 1-2 minutes or until crisp and aromatic. Remove the sage leaves from the skillet and set aside for garnish.
Add the minced garlic to the butter and stir for 30 seconds until fragrant. Stir in the artichoke hearts and cook for another 2-3 minutes until heated through.
Add the cooked fettuccine to the skillet and toss to coat in the sage butter. Stir in the chopped bacon, Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. If the mixture seems dry, add the reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Divide the pasta among serving bowls. Garnish each serving with the crispy sage leaves and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 13813 mg | 601% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 7.7 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2878 mg | 221% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
