5 January, 2018

Cooking The Books – Fettuccine With Sage Butter, Bacon, And Artichokes

Cooking The Books – Fettuccine With Sage Butter, Bacon, And Artichokes
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Cooking The Books is a clever title for a book club that focuses on cookbooks. Our local library hosts this bookclub every month and it’s not only well attended by people who love cookbooks but also for the delectable dishes that the members make and share from that month’s featured cookbook.

In the spring the club had a chocolate challenge. Here’s a link to that post. Cooking The Books Chocolate Challenge.

For a meeting in the Fall, I chose a recipe from “The Oregonian Cookbook.” I thought it was a good time to post this recipe as it’s an easy pasta meal that will warm you up  during cold weather. And you can still grab fresh sage leaves out of your garden (or find it in the produce section of the grocery store). 

It was interesting that this month the club members had three cookbooks to choose from and everyone made a recipe out the same book. A few recipes chosen by other members were: Moroccan Orzo Salad, Mama Leone’s Chicken Soup, Spicy Chicken Thighs With Apricots and Olives, and Fall Greens With Delicata Squash, Caramelized Apples, and Bacon. They were all delicious! Makes you either want to buy the cookbook or join the club, right?

Frying the sage in butter. It only takes seconds, so be careful not to overcook.

Artichoke hearts and bacon? Don’t knock it until you’ve tried it.

Comfort food for winter months – oh heck – I would be happy to eat this meal anytime of the year!

Fettuccine With Sage Butter, Bacon, And Artichokes
Serves 4
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Ingredients
  1. 1/2 cup unsalted butter (1 stick) - I used salted butter
  2. 1/2 cup very coarsely chopped fresh sage leaves
  3. 8 ounces cooked bacon, cut crosswise into thin strips - I used pepper bacon
  4. 1 8-9 ounce package frozen artichoke hearts, thawed and cut into large dice or thin wedges - I used marinated
  5. 12 ounces dried fettuccine
  6. 1 cup freshly grated parmesan cheese (approx. 4 ounces)
  7. Freshly ground black pepper and salt
Instructions
  1. Bring a large pot of salted water to a boil for pasta.
  2. Melt butter in large skillet over medium-low heat. Add sage leaves and sauté until butter begins to brown very slightly and sage begins to crisp - takes maybe a minute.*
  3. Add bacon and artichoke hearts. Cook until heated through (a minute or so).
  4. Boil fettuccine until just barely tender to the bite. Drain, reserving one cup of cooking liquid.
  5. Add fettuccine and half the reserved cooking liquid to the skillet, tossing it well with other ingredients.
  6. Add additional cooking liquid as need to achieve a silky sauce.
  7. Sprinkle in cheese and a generous grinding of black pepper. Taste and season with salt if needed.
Notes
  1. *I removed sage after browning so it wouldn't burn and added it back at the end when blending all ingredients together.
  2. Grated cheese with microplane and 4 ounces produced more than 1 cup.
Adapted from Chef Jerry Traunfeld
Adapted from Chef Jerry Traunfeld
Christina's Food And Travel http://christinasfoodandtravel.com/

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