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Savory Brown Butter Sage Pasta Recipe with Crispy Prosciutto and Walnuts

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A quick and easy pasta dish featuring nutty brown butter, crispy prosciutto, toasted walnuts, and fresh sage for a comforting yet gourmet dinner.

Ingredients

Scale
  • 12 ounces fettuccine or pappardelle pasta
  • 6 tablespoons unsalted butter
  • 15–20 fresh sage leaves
  • 4 ounces prosciutto, sliced thin
  • 1/3 cup walnuts, roughly chopped and toasted
  • 2 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground black pepper, to taste
  • Salt, for pasta water and seasoning

Instructions

  1. Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts water). Add pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Remove from heat and set aside.
  3. In the same skillet, cook prosciutto slices over medium heat for 3-5 minutes until crisp. Transfer to paper towel-lined plate to drain.
  4. In a large skillet over medium heat, melt butter. Stir often and cook for 4-5 minutes until butter foams and turns golden brown with a nutty aroma. Add sage leaves and minced garlic; cook 1-2 minutes until sage is crisp and garlic fragrant.
  5. Add drained pasta to skillet with brown butter sage sauce. Toss gently to coat, adding reserved pasta water as needed to loosen sauce. Stir in toasted walnuts and half of the crispy prosciutto, breaking into bite-sized pieces.
  6. Remove skillet from heat. Stir in Parmesan cheese. Season with black pepper and adjust salt if needed. Toss gently again.
  7. Serve pasta topped with remaining crispy prosciutto. Optionally garnish with extra Parmesan and sage leaves.

Notes

Use fresh sage leaves for best crispiness; dried sage will not crisp and can taste bitter. Watch butter carefully to avoid burning; cook over medium to medium-low heat and stir frequently. Reserve pasta water to loosen sauce as needed. Thinly sliced prosciutto crisps best. For gluten-free, swap pasta accordingly. Walnuts can be substituted with pecans or pine nuts. Dairy-free option: use dairy-free butter and nutritional yeast instead of Parmesan.

Nutrition

Keywords: brown butter sage pasta, crispy prosciutto pasta, walnut pasta, easy dinner, quick pasta recipe, savory pasta, fall pasta recipe

Find it online: https://yumnode.com/savory-brown-butter-sage-pasta-recipe-with-crispy-prosciutto-and-walnuts-perfect-for-easy-dinner/