A couple weeks back, I posted about how to BROWN BUTTER…now let’s put our new kitchen skill in to action!
This recipe is super simple, and can be made without the brown butter but whhhyyy? It adds so much depth to the dish and really tastes like Fall!
Here is what you need…
Bowtie pasta…or any kind you like..
1 cup of mushrooms
1 cup of asparagus tips
3/4 cup diced pancetta
3-4 fresh sage leaves
Some fresh grated pecorino
Cook the pasta al dente
In a large skillet, warm 1 tbsp of olive oil and sauté the pancetta
Remove and lay on paper towel to drain
Sautee mushrooms and asparagus tips in the same skillet
Add the bowties and give it a good toss
Drizzle 2 tbsp of brown butter and add pancetta back in to the skillet with the pasta…toss it all up!
Plate it, and garnish with fresh sage and pecorino or parmesan!
- If you love that beautiful sage flavor, you can add 1 leaf to your brown butter while it is browning…infuse baby!
