Fettuccine With Sage Butter Bacon And Artichokes Food

FETTUCCINE WITH SAGE BUTTER, BACON AND ARTICHOKES

Steps:

• Bring a large pot of salted water to a 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.
• Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.

FETTUCCINE WITH ARTICHOKES

Steps:

• Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
• Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
• While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.