Ingredients

Preparation 10 minutes, cooking time 5 to 10 minutes

1/2 cup (1 stick) unsalted butter
1/2 cup very coarsely chopped fresh sage leaves
1/2 cup cooked bacon, cut in thin strips
1 1/2 cups (18 1/2 ounces) drained, jarred artichoke hearts cut in large dice
1 pound (16 ounces) dried fettuccine
1 cup freshly grated Parmesan cheese
Salt
Freshly ground black pepper

Directions

Bring a large pot of salted water to a boil for pasta.

Melt butter in large skillet over medium-low heat. Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes. Add bacon and artichoke hearts and cook until heated through, about 1 minute.

Boil fettuccine until tender but still firm. Drain and add to sauce in skillet. Sprinkle in cheese and a generous grinding of black pepper and toss with tongs. Taste and season with salt if necessary. Tilt pasta out onto a large warm platter or divide it between individual pasta bowls. Makes 4 servings.

Nutrition information per serving: 770 cal., 32 g total fat (19 g saturated fat), 85 mg chol., 870 mg sodium, 91 g carbo., 4 g dietary fiber, 30 g protein.