Brown Butter and Sage Linguine
Ingredients
- 1 pound linguine pasta
- 1 stick (8 tablespoons) unsalted butter
- 12 fresh sage leaves
- 1 lemon, juiced
- 1 1/2 cups freshly grated Parmigiano Reggiano
- Salt and black pepper
Preparation
Cook the pasta in a large pot of salted water until al dente, following package instructions.
Meanwhile, melt the butter in a large skillet over medium heat.
Add the sage leaves.
Continue stirring the butter for about 7 minutes until you see browned bits and the sage leaves look crispy.
Then, stir in the lemon juice.
When the pasta is done cooking, scoop out 1 cup of the pasta water and set it aside.
Drain the pasta into a colander placed in the sink.
Add the drained pasta to the brown butter and use a tong to toss it in the sauce.
Pour the pasta water in and continue stirring until the sauce thickens.
Sprinkle in the cheese, and season with salt and black pepper to taste.
Serve with more cheese on top.
