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Savory Brown Butter Sage Pasta with Crispy Pancetta and Peas

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Nutty, glossy ribbons of pasta coated in melted brown butter with crispy pancetta and sweet peas create a comforting yet refined dinner perfect for weeknights.

Ingredients

Scale
  • 12 oz (340 g) long pasta (fettuccine, linguine, or spaghetti)
  • 6 oz (170 g) pancetta, diced
  • 6 tablespoons (85 g) unsalted butter
  • 12 fresh sage leaves
  • 1 cup (150 g) frozen peas, thawed
  • 2 cloves garlic, minced
  • 1/2 cup (50 g) finely grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: fresh lemon juice or red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 8-10 minutes. Reserve 1 cup (240 ml) pasta water before draining.
  2. While pasta cooks, heat a large skillet over medium heat. Add diced pancetta and cook until golden and crispy, about 5-7 minutes. Remove pancetta with a slotted spoon to a paper towel-lined plate, leaving fat in pan.
  3. Reduce heat to medium-low. Add unsalted butter to pancetta fat and cook, swirling pan, until butter foams and turns golden brown with nutty aroma, about 3-5 minutes. Watch carefully to avoid burning.
  4. Add fresh sage leaves to browned butter. Let them crisp for 1-2 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Add thawed peas and stir gently to warm through, about 1-2 minutes.
  6. Add drained pasta to skillet and toss to coat evenly. Add reserved pasta water gradually (1/4 to 1/2 cup) to loosen sauce as needed for a silky texture.
  7. Stir crispy pancetta back into pasta. Season with salt and freshly ground black pepper to taste.
  8. Remove from heat and sprinkle grated Parmesan over pasta. Toss gently once more.
  9. Optionally, add a squeeze of fresh lemon juice or a pinch of red pepper flakes for brightness or heat.
  10. Serve immediately, garnished with extra Parmesan or fresh sage leaves.

Notes

Use medium-low heat and swirl pan frequently when browning butter to avoid burning. Reserve pasta water to adjust sauce consistency. Add salt gradually as pancetta and Parmesan add saltiness. Fresh sage is essential for crisp texture and aroma. Pancetta can be substituted with crispy prosciutto or bacon (thick-cut, rendered slowly). For gluten-free, use brown rice or chickpea pasta. For vegetarian, omit pancetta and add toasted walnuts or crispy mushrooms.

Nutrition

Keywords: brown butter pasta, sage pasta, pancetta pasta, easy dinner, weeknight meal, crispy pancetta, peas, savory pasta

Find it online: https://flurpchef.com/savory-brown-butter-sage-pasta-with-crispy-pancetta-and-peas-recipe-easy-perfect-dinner/