Ingredients:
1/2 cup unsalted butter
1/2 cup very coarsely chopped fresh sage leaves
1/2 cup cooked bacon, cut in thin strips
1 1/2 cups drained jarred artichoke hearts, cut in large cubes ( 18 1/2 ounces)
1 lb dried fettuccine
1 cup freshly grated parmesan cheese
salt
fresh ground black pepper
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.