Butter and Sage Tagliatelle

By Heritage330

Ingredients

• Fine sea salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces
• 1/4 pound prosciutto, sliced 1/8-inch thick, cut into 1/8-inch dice
• 12 small sage leaves plus more for garnish
• 14 ounces fresh or dried tagliatelle
• Flaky coarse sea salt

Details

Servings 6

Preparation

Step 1

Bring a large pot of salted water to a boil.

In a small skillet, combine butter and prosciutto; heat over medium heat, stirring, until butter is foaming. Continue to heat until butter just begins to turn a pale, golden color, then add sage and cook 1 minute more. Remove pan from heat.

Cook pasta in the boiling water until al dente (about 3 minutes for fresh pasta). Reserving 2/3 cup of the pasta cooking liquid, drain pasta and immediately transfer to a large bowl.

Add reserved pasta cooking liquid and butter sauce and toss to combine well. Season to taste with crushed flaky coarse sea salt. Garnish with sage and serve immediately