Egg Noodles with Pancetta, Sage, and Parmesan

Name: Egg Noodles with Pancetta, Sage, and Parmesan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 ounces pancetta, cut into small cubes; 1 tablespoon unsalted butter; 40 fresh sage leaves (roughly .5-1 oz); 1 cup freshly grated Parmigiano Reggiano cheese, plus more for serving; 11 oz. Grandmas’s Frozen Wide Egg Noodles cooked according to package directions

Rated 5.0 stars by 1 users

Author:

Contributing Chef Anne Quinn Corr, who serves on Grandma's Kitchen Council

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Create a new family favorite in just a few minutes. The crispy bits of pancetta marry well with the flavor of sage crisped in brown butter. A minimum of effort is needed for a maximum flavor. Grated Parmesan cheese melts onto the noodles and, with some of the noodle-cooking water, creates a creamy sauce that coats the noodles with a silky and savory mouthfeel. This is an excellent dish on its own or paired with a chicken cutlet or roasted Italian sausage.

Egg Noodles with Pancetta, Sage, and Parmesan on a plate.

Ingredients

1 tablespoon olive oil
4 ounces pancetta, cut into small cubes
1 tablespoon unsalted butter
40 fresh sage leaves (roughly .5-1 oz)
1 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
11 oz. Grandmas’s Frozen Wide Egg Noodles cooked according to package directions

Directions

Put a 4 quart pot of water on stove and heat to boiling. Begin thawing Grandma’s Frozen Noodles on plate or paper towel according to package directions. After 15 to 20 minutes, separate the noodles, add 1 tablespoon of Kosher salt to the boiling water and gradually slip the separated noodles into the boiling water.
While the noodles are cooking, heat the olive oil in a small saute pan and add the diced pancetta. Cook until the pancetta crisps, stirring occasionally.
Meanwhile, place the unsalted butter into a skillet large enough to hold the cooked pasta. Melt the butter over medium heat and add the sage leaves and cook until the butter browns and the sage leaves start to curl.
Butter browns when the milk solids in butter precipitate out and fall to the bottom of the pan and darken.
When the noodles are almost done, scoop out and set aside 1 cup of cooking water.
Drain the noodles and put them in a skillet with the sage leaves. Add the crisp pancetta and its drippings. Keep the heat low and stir it all together.
Add the grated cheese and mix until well combined. If more moisture is needed to thin the sauce and coat the noodles, add some of the reserved cooking water until it is slightly soupy. Adjust the seasoning, adding salt and pepper to taste, and serve with additional grated cheese on the side.