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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil for pasta. | 2. Melt butter in large skillet over medium-low heat. | 3. Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes. | 4. Add bacon and artichoke hearts and cook until heated through, about 1 minute. | 5. Boil fettuccine until tender but still firm. | 6. Drain and add to sauce in skillet. | 7. Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs. | 8. Taste and season with salt if neccessary. | 9. Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
sage leaf	1/2	cup	chopped	-	-	-	-
bacon	1/2	cup	cooked cut	-	-	-	-
artichoke heart	1 1/2	cups	drained jarred cut	-	-	-	-
fettuccine	1	lb		449.05699999999996	63.503	28.1228	12.247
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.