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White bowl of fettuccine with butter and fried sage leaves, finished with grated Parmigiano-Reggiano.

Fettuccine with Butter and Sage Sauce

Fettuccine tossed with butter, crisp sage leaves, and Parmigiano-Reggiano in this Marcella Hazan pasta recipe.
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Prep Time 5 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 5 tbsp butter
  • 6-8 whole fresh sage leaves
  • 1 lb pasta (fettuccine recommended)
  • freshly grated Parmesan cheese

Instructions
 

    This sauce cooks quickly, so it's best to have the pasta finishing up when you begin.
  • Put the butter in a small skillet and turn the heat to medium.
  • When the butter's foam subsides and its color is a tawny gold, but not yet brown, add the sage leaves.
  • Cook for a few seconds, turning the sage leaves over once.
  • Pour the contents of the pan directly onto the cooked, drained pasta.
  • Toss thoroughly and serve immediately with freshly grated Parmesan on the side.
Keyword Marcella Hazan, Pasta, Sauce