Farfalle with Pancetta, Pine Nuts, and Sage

Crispy pancetta, toasted pine nuts, fragrant sage, and Parmesan cheese are mixed with farfalle pasta to make a tasty sauce. The sage leaves add a hint of freshness to this dish, which is the perfect mix of savory and nutty tastes.

Ingredients:

12 oz farfalle pasta
4 oz pancetta, diced
1/4 cup pine nuts
8-10 fresh sage leaves, chopped
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
2 tbsp extra virgin olive oil
Salt and black pepper to taste

Instructions:

Bring a large pot of salted water to a boil

Then, follow the directions on the package to cook the farfalle until it is al dente

Warm up the olive oil in a big pan over medium-low heat

It will take about 5 to 6 minutes of cooking after adding the diced pancetta until it is crisp and golden brown

Put minced garlic in the pan and cook for one to two minutes, until the garlic smells good

To the pan, add chopped sage leaves and pine nuts

Stir every now and then for another one to two minutes

After the pasta is done, drain it and add it to the pan with the pancetta

Add all of the ingredients and mix them together until the pasta is fully covered in the sauce

To taste, add salt and black pepper

Add the grated Parmesan cheese to the pasta and mix it all together again

If you want, you can serve it hot with extra Parmesan cheese and sage leaves on top

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