Fettuccine & Sage
Ingredients (Serves 4):
250g dried egg fettuccine
20 fresh sage leaves
70 ml beef stock
70 g grated Parmesan cheese, plus extra for serving
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.