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Ingredients
- 1 1/2 sticks of butter, or more to taste
- 10 fresh whole sage leaves
- 1/4 tsp freshly ground black pepper, or to taste
- hot water, from the pasta-cooking pot
- 1 cup parmigiano-reggiano, grated
Details
Preparation
Step 1
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.
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