Pasta with Butter and Sage

Pasta coated in a creamy brown butter that smells like toasted hazelnuts, elevated by sage leaves that turn crispy in the heat. The sauce is emulsified to a glossy finish, perfectly clinging to every strand.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 582
• Protein: 17 g
• Carbs: 76 g
• Fat: 23 g

Ingredients

• 400 g Dried pasta ( spaghetti or linguine type )
• 80 g Minimum butter sweet ( diced )
• 15 piece Sage fresh ( whole leaves )
• 60 g Parmesan cheese ( finely grated )
• 1 pinch Gray sea salt ( for cooking water )
• 1 pinch Black pepper ground ( freshly ground )
• 4 L Mineral water ( for boiling )

Instructions

1. Cooking the pasta

   Plunge the pasta into boiling mineral water generously seasoned with grey sea salt. Cook until firm to the bite (al dente). Absolutely save a bowl of cooking water before draining.

2. Making the brown butter

   In a sauté pan, melt the butter over medium heat. When it starts to foam and release a toasted hazelnut aroma, toss in the sage leaves. They should fry slightly and become translucent.

3. Final emulsion

   Add the drained pasta to the pan with a ladle of cooking water. Sprinkle the parmesan and stir vigorously. The butter fat and water starch must form a creamy sauce that coats the spoon.

Chef's tips

• Never throw away all the pasta water: it's the liquid gold that binds the butter and cheese together.
• The brown butter is ready when it stops crackling and smells nutty; don't let it turn black.

Storage

Eat immediately. Butter pasta loses its creamy texture as it cools down.