Fettuccine with Brown Butter and Sage

From the kitchen of Carly

Brown butter and sage transform simple fettuccine into something deeply savory and elegant. The nuttiness builds as the butter darkens, while crispy sage leaves add texture and bite. A splash of stock brings everything together, finish with Parmesan and you're done.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 8.8-ounce package dried egg fettuccine (such as De Cecco)
  • 14 1/2 tablespoons butter
  • 120 fresh sage leaves, stemmed
  • 14 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
  • 15 tablespoons grated Parmesan cheese plus additional for serving

Instructions

  1. Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.

  2. Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.

  3. Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.