Browned Butter & Sage Bowties

naughty pasta

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!

 

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