My herb garden is overflowing with sage, rosemary, parsley, chives, mint and basil. Time is running out, so I need to use as many fresh herbs as possible in my favourite family dishes. One of our best is this super quick pasta dish made with a few uncomplicated ingredients – Crispy Sage and Bacon Pasta. In the process of crisping the sage leaves, you need to use fresh sage leaves which is a key feature of this delicious pasta dish. You will have it on the table in the time it takes to cook the pasta. Just pour a glass of wine, relax and enjoy this delicious herb from your garden.
Crispy Sage and Bacon Pasta
CHEF TALK: Super quick, super easy and very delicious! Use gluten-free pasta if necessary, cooked to al dente stage. If your sage leaves are large, cut them into chiffonade before adding to the butter.
- 1 lb. linguini, spaghetti or spaghettini
- 2 slices bacon, cut into lardons
- 6 Tablespoons (85 g) salted or unsalted butter (or 1/2 butter and 1/2 olive oil)
- a handful of fresh sage leaves (I used about 30 small fresh sage leaves)
- 2 – 3 small cloves garlic, minced
- 3/4 cup to 1 cup freshly grated Parmesan
- 1/2 teaspoon salt or to taste
- Freshly ground black pepper to taste
- Olive oil for drizzling, as needed
- Cook the pasta according to the product directions or until perfectly al dente.
- Meanwhile, in a large fry pan, fry the bacon lardons until browned and crispy. Drain the bacon and set it aside to be mixed into the pasta later. Discard the bacon fat or save it for other uses.
- In the same frying pan, over low heat, add the butter, sage leaves and salt. Allow the butter to brown (you are making brown butter or “beurre noisette”). At this point, the sage leaves will be crispy. It is time to add the garlic. Be careful that the garlic does not burn. The pasta should be just about ready. Reserve 1/2 cup of the pasta cooking water.
- Drain the pasta and immediately pour the pasta into the fry pan, turning to coat the pasta with the sage and garlic brown butter.
- Return the crispy bacon lardons to the pan, in addition to 1/2 cup of the Parmesan cheese and some freshly ground back pepper. Using a pair of tongs, turn the pasta in the sauce to incorporate all of the ingredients. Add pasta water if necessary, to loosen up the pasta.
- Serve in heated bowls with additional fresh ground pepper, Parmesan cheese and a drizzle of olive oil to finish. Perhaps garnish with more of your fresh garden herbs, such as chopped parsley, finely sliced chives or chiffonade of basil. Simple and delicious!
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