Tagliatelle in creamy sauce with crispy sage and hazelnuts
This is the kind of recipe I make when I'm in the mood for something special with pasta, but I don’t want to complicate things. I've noticed that crispy sage and hazelnuts really change everything. I like to make the sauce directly in the pan where I fried the bacon or pancetta, for the flavor that remains there. Quick Info Total time: 30-35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 2-3 Difficulty: easy to medium Recipe type: quick pasta, lunch or dinner Ingredients 200 g tagliatelle 50 g bacon or pancetta 8 sage leaves 2 tablespoons butter 1 tablespoon flour 1 cup milk 1/2 cup cooking cream 1 teaspoon chili flakes 2 tablespoons hazelnuts, chopped 1 handful grated parmesan Instructions 1. Bring a pot of water to a boil and prepare the tagliatelle according to the package instructions. Drain and save a little cooking water if you feel the sauce may need adjusting at the end. 2. In a large enough skillet, fry the bacon or pancetta cut into pieces over medium heat until crispy. This takes a few minutes. Remove them to a paper towel to drain the fat. 3. In the same skillet, add one tablespoon of butter. Once melted, add the sage leaves to the hot butter and let them fry for about 30 seconds on each side. Don’t leave them too long, they burn quickly. Remove them and place them on paper to drain. 4. Add the other tablespoon of butter to the skillet. Once melted and no longer foaming, add the flour and quickly whisk to avoid lumps. Keep the mixture over medium to high heat until it takes on a light brown color. Don’t let it go too long. 5. Pour in the milk, cream, and add the chili flakes. Continue whisking until the sauce thickens slightly. Remove the skillet from heat and add the grated parmesan, stirring until it melts and becomes creamy. Also add the chopped hazelnuts. 6. Add the cooked pasta directly to the sauce. If it seems too thick, you can add 1-2 tablespoons of the pasta cooking water or a little milk. 7. Mix well, then add the crispy bacon and fried sage leaves, torn into pieces if you like. Serve immediately with extra parmesan if desired. Why I make this recipe often I love it because it doesn’t require hard-to-find ingredients, and the sauce always turns out creamy. The chili flakes and hazelnuts add an interesting touch without overwhelming everything. It works for both lunch and dinner, stress-free. Tips and variations Tips - The flour should be added when the butter is hot but not burnt. - If you want, you can fry the sage separately, but I prefer to use the same pan for everything, for flavor. - Use whole milk for a creamier sauce. Substitutions - Bacon can be replaced with pancetta, with no major difference in taste. - Cooking cream can also be 20-25% fat, it doesn’t have to be a specific one. - Parmesan can be replaced with Grana Padano. Variations - If you want vegetarian pasta, remove the bacon and add more hazelnuts or a little extra butter. - You can also use another type of pasta, like fettuccine. - For a slightly sweet note, you can add a few thin slices of fried apple on the side, especially if serving with chicken breast. Serving ideas - The pasta pairs well with chicken breast wrapped in pancetta and sage, as mentioned in the original recipe. - If you have more parmesan, sprinkle a little on top when serving. - For those who want, extra chili flakes can be added. Frequently asked questions Can I use whole wheat pasta? Yes, you can, but the sauce may seem a bit heavier if the pasta absorbs a lot of liquid. Adjust with a little milk or pasta water. Can I make the recipe without sage? Yes, but it will lack the specific aroma. You could try rosemary, but it’s not the same. What can I use if I don’t have hazelnuts? Chopped walnuts are a reasonable alternative, though they have a different flavor. How spicy does it get with a teaspoon of chili flakes? It’s a bit spicy but not overwhelming. You can adjust to taste, or you can add chili just at the end as a topping. Can I prepare the sauce in advance? The white sauce with flour and cream tends to thicken when it sits. You can make the base, but I recommend mixing the pasta into the sauce just before serving. Nutritional values Estimate for one serving: approximately 550-600 kcal. Protein: 18-22 g Carbohydrates: 55-60 g Fats: 28-30 g Calories vary depending on the type of cream and the amount of parmesan. Pasta with creamy sauce, bacon, and butter is rich, so it’s not a low-calorie recipe. Storage and reheating Pasta with white sauce doesn’t store well. If necessary, keep it in the fridge in a container for up to a day. When reheating, add a little milk or water to restore the sauce’s texture. Pasta with bacon and parmesan is not recommended to be frozen, as the sauce separates and the texture decreases.
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