- 1 box Banza rotini pasta
- 3 tbsp unsalted butter
- 3-4 sage leaves
- 4 slices of thick-cut bacon
- ¼ tsp sea salt
- ¼ tsp garlic powder
- Pinch of black pepper
- Parmesan to sprinkle on top
- As per pasta packaging instructions, bring a large pot of water to boil over high heat. Add Banza rotini in and reduce heat a bit until it reaches a medium boil. Cook for 5-7 minutes, then drain and rinse rotini immediately with lukewarm water. Drain completely and leave pasta in colander.
- On a large pan over medium-high heat, cook bacon until browned and crisp (cooking time dependent on thickness of cut of bacon). Place cooked bacon on dry paper towel to soak up excess oil. Cut strips into small ½” pieces. Set aside.
- Rinse pot that you cooked pasta in, and wipe dry. Place butter in pot and melt over medium heat. Intermittently stir while the butter bubbles and froths. Cook for several minutes until butter begins to brown (time will depend on your stove)- you will smell a caramel-like smell, and notice brown flecks in the butter.
- Immediately remove from heat when butter is browned, drop sage leaves in, and stir for about 30 seconds. Scoop sage leaves out, and pour pasta into the pot. Over low heat, mix until noodles are well coated with brown butter. Sprinkle in the sea salt, garlic powder, and black pepper, and mix thoroughly.
- Plate pasta, top with bacon bits, parmesan, and serve.