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Savory Brown Butter Sage Pasta Recipe with Crispy Pancetta and Parmesan Crumble

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A quick and easy pasta dish featuring nutty brown butter, crispy pancetta, fresh sage, and a toasted Parmesan crumble, perfect for cozy dinners and impressive yet fuss-free meals.

Ingredients

Scale
  • 12 ounces (340 grams) fettuccine or tagliatelle pasta
  • 6 ounces (170 grams) diced pancetta (can substitute with thick-cut bacon)
  • 6 tablespoons (85 grams) unsalted butter (European-style preferred)
  • About 15 large fresh sage leaves, washed and patted dry
  • 1 cup (about 100 grams) finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 cloves garlic, minced
  • Salt to taste (kosher salt recommended)
  • Black pepper to taste
  • 1 teaspoon fresh lemon juice (optional)
  • 1 tablespoon olive oil (for crisping Parmesan crumble)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of fettuccine and cook according to package instructions until al dente (about 10-12 minutes). Reserve 1 cup of pasta water, then drain pasta and set aside.
  2. While pasta cooks, heat a large skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until crisp and golden, about 6-8 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate, leaving the rendered fat in the pan.
  3. Lower heat to medium-low and add 6 tablespoons unsalted butter to the pancetta fat in the skillet. Stir constantly as butter melts and begins to foam. Cook until golden brown with a nutty aroma, about 4-5 minutes. Remove from heat if it starts to smell bitter.
  4. Add fresh sage leaves to the browned butter. Fry until crisp, about 1-2 minutes. Use a slotted spoon to remove and set aside on paper towels to drain.
  5. In a small sauté pan, heat 1 tablespoon olive oil over medium heat. Add grated Parmesan cheese and cook, stirring gently, until cheese melts and forms a golden, slightly crispy crumble, about 3 minutes. Remove from heat and set aside.
  6. Return skillet with brown butter to low heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add drained pasta and crispy pancetta back into the skillet. Toss gently to coat, adding reserved pasta water a splash at a time to loosen the sauce (about 1/4 cup or as needed).
  7. Season with salt and freshly ground black pepper to taste. Stir in 1 teaspoon fresh lemon juice if using. Remove from heat.
  8. Plate the pasta and sprinkle the crispy sage leaves on top, followed by generous Parmesan crumble. Serve immediately.

Notes

Dry sage leaves thoroughly before frying to avoid splattering. Use medium-low heat and stir constantly when browning butter to prevent burning. Reserve pasta water to adjust sauce consistency. For dairy-free, substitute vegan butter and plant-based cheese. Pancetta can be replaced with thick-cut bacon or crispy mushrooms for vegetarian version.

Nutrition

Keywords: brown butter pasta, sage pasta, pancetta pasta, Parmesan crumble, quick pasta recipe, cozy dinner, easy pasta, savory pasta

Find it online: https://tomyumy.com/savory-brown-butter-sage-pasta-recipe-with-crispy-pancetta-and-parmesan-crumble-easy-step-by-step-guide/