This is basically a spa day for your cast iron skillet. Best served with copious amounts of wine.
- 1/2 lb or 2 sticks of dank salted european style butter (YAAAA!)
- 6 pieces bacon – black forest if you can find it
- 5 leaves sage
- fresh fettuccine pasta – make it if you can. I just picked up a pasta maker after my last cooking class, and I’m HOOKED. Game changer!
- olive oil – always recommend Oliviers & Co, never going back to grocery store oils
- salt – bonus if truffle salt
- Thinly slice sage. Done!
- Consider a salad to pair with this. Up to you. I recommend a lemony vinaigrette to cut through the heavy flavors in this recipe.
- Boil a big pot of water. Heavily salt it.
- Cook pasta to al dente. (Tip: fresh pasta takes only 2-4 minutes to cook!)
- Drain pasta and set aside in a serving bowl. Drizzle some fresh olive oil (I love using my fave Oliviers & Co!) and toss to keep it from sticking.
- In a cast iron or skillet, cook bacon on medium high until just done. You want it nice and fatty, not too crispy for this recipe.
- Remove bacon from pan and roughly chop into small pieces. Add to serving bowl and toss.
- Keeping the bacon grease in the pan, reduce to a low/medium burn and throw that butter in. Ohhhhhh yes.
- Watch that butter like a hawk – use a spoon to scrape up the tasty bits and keep it from burning. Once the butter turns a nice nutty brown about 3-5 minutes, throw in the sage and stir.
- Remove sauce from heat. Smell it. Oh yeah that’s gonna be good.
- Toss pasta with the sauce. I like using two big serving spoons for this.
- Once the pasta is glistening, place a big spoonful on a plate.
- Top with salt, freshly cracked pepper, and plenty of parmesan.
- Your guests will be salivating by this point. Have at it!
- Tip: if you’re serving with salad, go half and half on your plate. This pasta is so rich you’ll want more than you’ll actually eat. Go easy. (Then go back for seconds if you’re all about it!)
- Reheating tip: Please don’t microwave pasta ever! It will ruin the texture!! Reheat on the stove with an extra drizzle of olive oil to keep the consistency. Dry, starchy pasta is nasty and you don’t want that in your life. ❤