Indulge in a culinary adventure that will transport your taste buds straight to Italy with our mouthwatering Farfalle with Pancetta, Pine Nuts, and Sage! This delightful dish combines the rich, savory flavors of crispy pancetta and toasted pine nuts, perfectly balanced by the aromatic essence of fresh sage. In just 30 minutes, you can create a restaurant-quality meal that will impress your family and friends. Ready to elevate your dinner game? Keep reading to discover the secrets to this irresistible pasta dish that’s sure to become a favorite in your household!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz farfalle pasta
- 4 oz pancetta, diced
- 1/4 cup pine nuts
- 1/4 cup fresh sage leaves
- 1/4 cup parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 12 oz of farfalle pasta, 4 oz of diced pancetta, 1/4 cup of pine nuts, 1/4 cup of fresh sage leaves, 1/4 cup of grated Parmesan cheese, 2 tbsp of olive oil, and salt and pepper to taste.
- Bring a large pot of salted water to a boil. Once boiling, add the farfalle pasta and cook according to the package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced pancetta to the skillet and cook for about 5-7 minutes, or until it becomes crispy and golden brown.
- Once the pancetta is crispy, add the pine nuts to the skillet. Toast them for about 2-3 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
- Next, add the fresh sage leaves to the skillet. Cook for an additional 1-2 minutes, allowing the sage to wilt and infuse its flavor into the oil.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained farfalle pasta to the skillet with the pancetta, pine nuts, and sage. Toss everything together gently to combine. If the mixture seems dry, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
- Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste, mixing well to ensure everything is evenly coated.
- Serve the farfalle warm, garnished with additional Parmesan cheese and a few extra sage leaves if desired. Enjoy your delicious farfalle with pancetta, pine nuts, and sage!
Tips
- Perfect Pasta: Always salt your pasta water generously; it’s the only chance to flavor the pasta itself. Aim for a taste similar to the sea!
- Crispy Pancetta: For the best texture, ensure your skillet is hot enough before adding the pancetta. This will help it crisp up beautifully.
- Watch the Nuts: Pine nuts can burn quickly, so keep a close eye on them while toasting. Stir frequently to achieve that perfect golden color.
- Fresh Sage: If fresh sage isn’t available, you can substitute with dried sage, but use it sparingly as it has a more concentrated flavor.
- Pasta Water Magic: Don’t forget to reserve some pasta cooking water! It’s a fantastic way to adjust the sauce’s consistency without adding extra oil.
- Garnish with Flair: For an extra touch of elegance, garnish your dish with additional grated Parmesan and a few fresh sage leaves before serving.
- Pairing Suggestions: This dish pairs wonderfully with a crisp white wine, such as Pinot Grigio, to complement the rich flavors.With these tips, you’re all set to create a delicious and satisfying meal that will leave everyone asking for seconds!
Nutrition Facts
Calories: 580kcal
Carbohydrates: 55g
Protein: 22g
Fat: 34g
Saturated Fat: 10g
Cholesterol: 40mg
