Fettuccine with Brown Butter and Sage
A luxurious pasta dish featuring egg fettuccine tossed in nutty brown butter sauce with crispy sage leaves and enriched with veal stock. Finished with plenty of Parmesan cheese, this elegant combination brings together classic Italian flavors.
Ingredients
- •1 package dried egg fettuccine
- •4½ tablespoons butter
- •20 leaves fresh sage
- •4½ tablespoons veal stock
- •5 tablespoons grated Parmesan cheese
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
10 min
- 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.
6 min
- 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.
4 min
