sticks of butter, or more to taste
fresh whole sage leaves
tsp freshly ground black pepper, or to taste
hot water, from the pasta-cooking pot
cup parmigiano-reggiano, grated
1. Melt the butter in the pan over medium heat, lay in the sage leaves and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so. 2. Ladle in 1 cup of boiling pasta water, stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the sauce. 3. Keep the sauce hot over very low heat, return to a simmer just before adding pasta. 4. Finish cooked pasta and sauce in the skillet. Off the heat, toss in the cheese just before serving.