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Savory Brown Butter Sage Pasta Recipe with Crispy Pancetta and Pine Nuts

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A quick and easy pasta dish featuring nutty brown butter, aromatic sage, crispy pancetta, and toasted pine nuts, perfect for cozy dinners and ready in about 25 minutes.

Ingredients

Scale
  • 12 ounces (340g) fettuccine or pappardelle pasta
  • 4 ounces (115g) diced pancetta (or thick-cut bacon as substitute)
  • 6 tablespoons (85g) unsalted butter
  • 15–20 fresh sage leaves
  • ¼ cup (30g) toasted pine nuts
  • 2 cloves garlic, minced
  • ½ cup (50g) freshly grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: squeeze of fresh lemon juice
  • Optional: red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of fettuccine or pappardelle and cook according to package instructions until al dente, usually 10–12 minutes. Reserve about 1 cup (240ml) of pasta water before draining.
  2. While pasta cooks, heat a dry skillet over medium heat. Add ¼ cup (30g) pine nuts and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a bowl and set aside.
  3. In the same skillet, add diced pancetta (4 oz/115g) over medium heat. Cook, stirring occasionally, until crispy and golden, about 5–7 minutes. Remove pancetta with a slotted spoon and drain on paper towels. Leave the rendered fat in the pan.
  4. Lower the heat to medium-low and add 6 tablespoons (85g) unsalted butter to the pancetta fat. Stir gently as it melts, and watch for it to turn a rich golden brown with a nutty aroma, about 4–5 minutes.
  5. Toss in 15–20 fresh sage leaves and 2 minced garlic cloves. Cook for 1–2 minutes until fragrant. Use a slotted spoon to remove the sage leaves once crisp if you prefer a garnish rather than mixing them in.
  6. Add the drained pasta to the skillet with the brown butter sauce. Toss gently to coat, adding reserved pasta water a few tablespoons at a time to loosen the sauce and help it cling to the noodles. Stir in the crispy pancetta and toasted pine nuts.
  7. Remove from heat and sprinkle ½ cup (50g) freshly grated Parmesan cheese. Toss again until melted and creamy. Season with salt and freshly ground black pepper to taste. Add a squeeze of lemon juice or a pinch of red pepper flakes if desired.
  8. Plate the pasta and garnish with the reserved crispy sage leaves if removed earlier. Serve immediately.

Notes

Watch the butter carefully while browning to avoid burning; stir frequently. Use reserved pasta water to loosen the sauce for a silky texture. Let pancetta come to room temperature before cooking for even crisping. Toast pine nuts carefully as they burn quickly. For vegetarian version, omit pancetta and add sautéed mushrooms or caramelized onions. For gluten-free, use gluten-free pasta. Pine nuts can be substituted with toasted pumpkin seeds or walnuts for nut allergies.

Nutrition

Keywords: brown butter pasta, sage pasta, pancetta pasta, pine nuts, quick pasta recipe, cozy dinner, easy pasta, savory pasta

Find it online: https://lyrafeast.com/savory-brown-butter-sage-pasta-recipe-with-crispy-pancetta-and-pine-nuts-easy-and-perfect-for-dinner/