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Savory Brown Butter Sage Pasta Recipe with Crispy Pancetta and Pine Nuts Made Easy

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A quick and easy pasta dish featuring nutty brown butter, crispy pancetta, toasted pine nuts, and crispy sage leaves for a perfect balance of texture and flavor.

Ingredients

Scale
  • 12 ounces (340 grams) fettuccine or tagliatelle pasta
  • 6 tablespoons (85 grams) unsalted butter
  • About 20 fresh sage leaves, whole
  • 4 ounces (115 grams) pancetta, diced
  • 1/4 cup (30 grams) pine nuts, toasted
  • 2 cloves garlic, minced
  • 1/2 cup (50 grams) freshly grated Parmesan cheese
  • Zest of half a lemon
  • Salt, to taste
  • Black pepper, freshly cracked, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of fettuccine and cook until al dente, about 10-12 minutes. Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta.
  2. In a dry skillet over medium heat, toast 1/4 cup (30 grams) pine nuts, stirring frequently until golden and fragrant, about 3 minutes. Transfer to a bowl to cool.
  3. In the same skillet, add diced pancetta (4 ounces/115 grams) and cook over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to remove pancetta, leaving the rendered fat in the pan.
  4. Add 6 tablespoons (85 grams) of unsalted butter to the pancetta fat in the skillet. Cook over medium heat, swirling frequently, until the butter foams and turns a deep golden brown with a nutty aroma (about 4-5 minutes). Watch carefully to avoid burning.
  5. Add fresh sage leaves (about 20) to the brown butter and fry until crisp, about 1-2 minutes. Remove the sage with a slotted spoon and set aside on paper towels to drain.
  6. Stir in 2 minced garlic cloves into the brown butter for about 30 seconds until fragrant but not browned.
  7. Add the drained pasta to the skillet with brown butter sauce. Toss gently to coat, adding reserved pasta water a few tablespoons at a time to loosen the sauce as needed.
  8. Remove skillet from heat. Stir in 1/2 cup (50 grams) freshly grated Parmesan cheese and lemon zest from half a lemon. Season with salt and freshly cracked black pepper to taste.
  9. Plate the pasta, then sprinkle crispy pancetta, toasted pine nuts, and fried sage leaves on top.

Notes

Watch the butter carefully when browning to avoid burning. Add pasta water gradually to achieve a silky sauce. Spread pancetta in a single layer and avoid stirring too often for even crispiness. Zest lemon over the finished dish to preserve fresh citrus oils.

Nutrition

Keywords: brown butter pasta, sage pasta, pancetta pasta, pine nuts, quick pasta recipe, savory pasta, easy dinner, crispy pancetta, toasted pine nuts

Find it online: https://zestynora.com/savory-brown-butter-sage-pasta-recipe-with-crispy-pancetta-and-pine-nuts-made-easy/