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.
100ml olive oil
40 sage leaves
150g thinly sliced butter
150g grated parmesan cheese
a little salt and pepper
In a frypan, heat 100ml of olive oil until it is just smoking.
Fry 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 thinly sliced butter.
Cook pasta in the water, drain and, while very hot, toss it in the bowl with the butter, adding grated parmesan. The pasta should be creamy. Season with a little salt and pepper and serve immediately with the fried sage leaves.