This recipe is a bit of an adaption from a favorite Mario Batali recipe from Mario’s before The Chew Molto Mario show. Molto Mario was a great show that showcased how simple it is to make amazing Italian pasta that often featured a couple key tips:
1.) Use fresh pasta not dried
2.) Don’t over sauce
Mario’s Tagliatelle with Pancetta and Parsnips is a great recipe and one I’ve modified before. This version uses bacon and golden beets with a sage butter sauce. It also gave me an opportunity to break-in some new bowls I bought at the Ranch 99 Market last week after spending sometime in Torrance, California taking a Lexus LFA for a spin on the LA streets.
Bacon and Beet Fettuccine
Fresh Fettuccine past noodles
2 Tablespoons butter
1/4 cup fresh sage, rough chop
3 slices bacon, diced
2 golden beets, diced into small cubes
Make your Fettuccine noodles using one recipe of basic pasta dough. Set aside pasta and start boiling some water with a dash of salt.
Add bacon to a medium-high heat saute pan. Cook bacon and remove from pan when done. Leave the bacon grease in pan. Add the diced beets and cook for about 5 minutes turning often.
Cook your pasta for about 2-3 minutes and drain from water. Add the bacon back to the saute pan and the 2 tablespoons of butter and sage. Cook for 1 minute then add the cooked pasta. Toss and serve immediately adding some Parmigiano-Reggiano to finish.