Pasta with butter, parmesan and sage

all details

Remember that the pasta is not only a vehicle for the sauce but also an essential element of the dish. Treat it with respect and don't overcook it.

Pasta with butter, parmesan and sage
Photo: Quentin Jones

Ingredients

  • 100ml of olive oil
  • 40 sage leaves
  • 150g of thinly sliced butter
  • 150g of grated parmesan cheese
  • a little salt and pepper

Method

In a frypan, heat 100ml of olive oil until it is just smoking.

Fry 40 sage leaves for 30 seconds or so until crisp. Remove and drain them on absorbent paper.

Bring a large pot of salted water to a rapid boil.

In a large bowl, place 150g of thinly sliced butter.

Cook 450g of pasta in the water, drain and, while very hot, toss it in the bowl with the butter, adding 150g of grated parmesan cheese. The pasta should be creamy. Season with a little salt and pepper and serve immediately with the fried sage leaves.

 

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  • Cuisine - Italian
  • Course - Main-course

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