Pasta
Ingredients
Method
- Bring a large pot of well-salted water to the boil and cook the pasta until just tender.
- Drain, keeping about ½ cup of the cooking water aside.
- While the pasta is cooking, gently melt the butter in a wide, heavy pan over a medium-low heat.
- Add the sage leaves and let them cook slowly until the edges curl and the butter turns a deep golden colour.
- You’re looking for a nutty aroma, not burnt.
- Carefully add the beef stock to the browned butter and give it a gentle stir.
- Add the drained pasta to the pan along with 5 tablespoons of grated Parmesan.
- Toss everything together so the pasta is well coated.
- If it feels a little dry, add some of the reserved pasta water, a tablespoon at a time, until the sauce becomes silky and glossy.
- Season with salt and freshly ground black pepper.
- Serve straight away, topped with the crispy sage leaves and with extra Parmesan on the side for sharing.
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