Brown Butter Sage Orecchiette
Brown Butter Sage Orecchiette
Ingredients
- 1 pound orecchiette pasta
- 2 tablespoons kosher salt, for pasta water
- 8 tablespoons unsalted butter
- 24 fresh sage leaves, whole or roughly torn
- 4 ounces pancetta, diced into 1/4 inch pieces
- 1/2 yellow onion, finely diced
- 4 garlic, cloves, minced
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon freshly ground black pepper
Instructions
- 1
Bring a large pot of water (at least 6 quarts) to a rolling boil. Add 2 tablespoons of kosher salt to the water. Add the orecchiette pasta and cook according to package directions until al dente, typically 10 to 12 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 15 min - 2
While the pasta cooks, heat a large, deep skillet or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown, about 6 to 8 minutes. Remove the crispy pancetta with a slotted spoon and transfer it to a plate lined with paper towels, leaving the rendered fat in the skillet.
⏱️ 8 min - 3
Add the diced yellow onion to the skillet with the rendered pancetta fat. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it. Remove the onion and garlic mixture from the skillet and set aside with the crispy pancetta.
⏱️ 8 min - 4
Reduce the heat to medium-low. Add the 8 tablespoons of unsalted butter to the same skillet. Allow the butter to melt and then add the fresh sage leaves. Continue to cook, stirring occasionally, until the butter turns a nutty brown color and the sage leaves become crispy, about 5 to 7 minutes. Watch carefully to prevent burning.
⏱️ 7 min - 5
Add the drained orecchiette pasta, the reserved crispy pancetta, and the cooked onion and garlic mixture to the brown butter and sage in the skillet. Add 1 cup of the freshly grated Parmesan cheese and 1/2 teaspoon of freshly ground black pepper. Pour in 1/2 cup of the reserved pasta water.
⏱️ 2 min - 6
Toss everything together vigorously until the pasta is well coated and a creamy sauce forms. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min - 7
Serve immediately in warm bowls, garnished with additional freshly grated Parmesan cheese and a few fresh sage leaves if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Sage Orecchiette
Ingredients
- 1 pound orecchiette pasta
- 2 tablespoons kosher salt, for pasta water
- 8 tablespoons unsalted butter
- 24 fresh sage leaves, whole or roughly torn
- 4 ounces pancetta, diced into 1/4 inch pieces
- 1/2 yellow onion, finely diced
- 4 garlic, cloves, minced
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon freshly ground black pepper
Instructions
- 1
Bring a large pot of water (at least 6 quarts) to a rolling boil. Add 2 tablespoons of kosher salt to the water. Add the orecchiette pasta and cook according to package directions until al dente, typically 10 to 12 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 15 min - 2
While the pasta cooks, heat a large, deep skillet or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown, about 6 to 8 minutes. Remove the crispy pancetta with a slotted spoon and transfer it to a plate lined with paper towels, leaving the rendered fat in the skillet.
⏱️ 8 min - 3
Add the diced yellow onion to the skillet with the rendered pancetta fat. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it. Remove the onion and garlic mixture from the skillet and set aside with the crispy pancetta.
⏱️ 8 min - 4
Reduce the heat to medium-low. Add the 8 tablespoons of unsalted butter to the same skillet. Allow the butter to melt and then add the fresh sage leaves. Continue to cook, stirring occasionally, until the butter turns a nutty brown color and the sage leaves become crispy, about 5 to 7 minutes. Watch carefully to prevent burning.
⏱️ 7 min - 5
Add the drained orecchiette pasta, the reserved crispy pancetta, and the cooked onion and garlic mixture to the brown butter and sage in the skillet. Add 1 cup of the freshly grated Parmesan cheese and 1/2 teaspoon of freshly ground black pepper. Pour in 1/2 cup of the reserved pasta water.
⏱️ 2 min - 6
Toss everything together vigorously until the pasta is well coated and a creamy sauce forms. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min - 7
Serve immediately in warm bowls, garnished with additional freshly grated Parmesan cheese and a few fresh sage leaves if desired.
⏱️ 1 min