Sage Butter Pasta

Ingredients

• fettuccine (dry) — 250g
• unsalted butter — 60g
• fresh sage leaves — 10 leaves
• Parmigiano-Reggiano, finely grated — 40g
• black pepper, freshly cracked — 1 tsp
• sea salt — 1 tbsp

Method

1. 1

   Bring a large saucepan of salted water to a boil and cook the fettuccine according to packet instructions until al dente.

2. 2

   While the pasta cooks, place the butter in a large frying pan over medium heat.

3. 3

   Once the butter begins to melt and bubble, add the whole sage leaves.

4. 4

   Cook the sage in the butter until the leaves become crisp and the butter turns a light golden-brown colour, taking care not to burn it.

5. 5

   Reserve 50ml of the pasta cooking water, then drain the fettuccine.

6. 6

   Add the drained pasta and the reserved pasta water to the frying pan with the sage butter.

7. 7

   Toss the pasta vigorously to emulsify the butter and water, then stir in the grated Parmigiano-Reggiano and cracked black pepper.

8. 8

   Serve immediately in warm bowls.