10 Ingredients Recipe, 30 Minutes Recipe, Recipes
Comment 1

Cappellini with Sage Butter and Pancetta

As I was in Milan, I ate this simple yet tasty pasta with sage and pancetta. The waiter I talked to said, that you can push the envelope a bit by using butter instead of olive oil. So here we go!


2 Portions

Wie heißt das denn auf Deutsch?
Cooking Converter / Umrechnungstabelle

160 gr cappellini (or any pasta you fancy)

4 tbsp butter

10-12 sage leaves

100 gr pancetta

50 gr parmesan plus some for garnish

salt (optional: pepper)


Cook the cappellini, drain and save some of the water.

Fry the sage leaves using the butter. Take them out then cook the pancetta using the remain butter.

Turn the heat of. Add the cappellini and the sage, add some of the pasta water if needed. Fold in the parmesan and season as you fancy.

Guten Hunger!


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