Gather what you need
Ingredients
NUTRITION
Nutrition per serving
- Calories
- 853 kcal
- Protein
- 26.0 g
- Fat
- 41.0 g
- Carbs
- 95.0 g
Estimated values per serving.
Ingredient Visual Board
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The visual board and instructions describe the original recipe for 2 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Bring a large pot of well-salted water to a boil. Cook the tagliatelle until al dente according to the package instructions.
Before draining, reserve at least 120 ml of the pasta cooking water. Drain the pasta.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add the sage leaves and garlic. Continue cooking gently until the butter foams and the milk solids turn golden brown and smell nutty. The butter should be amber, not dark brown or burnt.
Remove the garlic if using lightly crushed whole cloves.
Add about 60 ml of the reserved pasta water to the skillet. Stir carefully to combine it with the brown butter.
Add the drained tagliatelle and toss continuously over low heat.
Add the Parmesan gradually, tossing until the cheese melts and the butter, cheese and pasta water form a glossy sauce.
Add more pasta water a little at a time if the sauce feels too thick.
Season with freshly ground black pepper and salt only if needed.
Divide between two bowls. Finish with the crisp sage leaves, extra Parmesan and a little black pepper.
GOOD TO KNOW
Kitchen Notes
- Brown butter changes quickly once it starts turning golden, so keep an eye on the pan and lower the heat if necessary.
- Save more pasta water than you think you need. A small splash at the end is usually what turns the sauce from buttery to properly silky.
- Finely grated Parmesan melts much more smoothly than coarsely grated cheese.
- The pasta is best served immediately while the sauce is glossy.
Storage & reheating
Storage: Best eaten fresh. If necessary, refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat gently in a skillet over low heat with a small splash of water. Do not microwave for too long because the butter and Parmesan sauce can separate.
FROM SUE · PRINTABLE RECIPE
Brown Butter Sage Pasta
Simple ingredients, deep autumn comfort.
Prep: 10 minutes · Cook: 15 minutes · Total: 25 minutes · Serves: 2
Ingredients
- 250 g Tagliatelle
- 80 g Unsalted butter
- 10 leaves Fresh sage
- 50 g Parmesan, finely grated
- 2 cloves Garlic, lightly crushed or finely sliced
- ½ tsp Black pepper
- 120 ml Pasta water
- to taste Salt
Instructions
- Bring a large pot of well-salted water to a boil. Cook the tagliatelle until al dente according to the package instructions.
- Before draining, reserve at least 120 ml of the pasta cooking water. Drain the pasta.
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- Add the sage leaves and garlic. Continue cooking gently until the butter foams and the milk solids turn golden brown and smell nutty. The butter should be amber, not dark brown or burnt.
- Remove the garlic if using lightly crushed whole cloves.
- Add about 60 ml of the reserved pasta water to the skillet. Stir carefully to combine it with the brown butter.
- Add the drained tagliatelle and toss continuously over low heat.
- Add the Parmesan gradually, tossing until the cheese melts and the butter, cheese and pasta water form a glossy sauce.
- Add more pasta water a little at a time if the sauce feels too thick.
- Season with freshly ground black pepper and salt only if needed.
- Divide between two bowls. Finish with the crisp sage leaves, extra Parmesan and a little black pepper.
Kitchen notes
- Brown butter changes quickly once it starts turning golden, so keep an eye on the pan and lower the heat if necessary.
- Save more pasta water than you think you need. A small splash at the end is usually what turns the sauce from buttery to properly silky.
- Finely grated Parmesan melts much more smoothly than coarsely grated cheese.
- The pasta is best served immediately while the sauce is glossy.