Home

Sage and pancetta pasta

9 March, 2007 - 03:47 — stealthflower

This is easy. Very, very easy. It’s also one of those recipes that gets passed around – it came to me courtesy of Xole. She got it from a workmate, who has been making it for years herself. The workmate is Scandinavian, but this recipe is Italian. It’s especially good if you have your own sage bush in your garden, but you can buy it just as easily.

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Serves: 2

Ingredients:

  • Pasta (traditionally fettuccine)

  • 150-200g Pancetta

  • Sage leaves – about a bunch, or a handful of picked sage leaves for two people

  • Olive oil

  • Parmesan cheese

Directions:

  1. Start the pasta cooking in plenty of salted boiling water.

  2. Warm the olive oil in a pan – enough to make a thin layer on the base (usually about 1 tablespoon)

  3. Add pancetta, cooking gently until the fat starts to melt and the pancetta turns translucent.

  4. Add the sage leaves and cook until they soften and turn bright green.

  5. Take your pan off the heat, and wait for your pasta to be done.

  6. Drain pasta, and toss the sauce through.

  7. You can add a little extra extra-virgin olive oil at this stage if you like, but it’s not necessary.

  8. Serve with plenty of parmesan