Ingredients
Scale
- 8 oz fettuccine or preferred pasta
- 6 tbsp unsalted butter
- 10 fresh sage leaves
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Zest of 1 lemon
Instructions
- Boil salted water in a large pot, add pasta, and cook until al dente. Reserve 1/2 cup of pasta water before draining.
- In a skillet over medium heat, melt the butter until it turns golden brown and releases a nutty aroma.
- Toss in fresh sage leaves and cook for 1–2 minutes until crispy.
- Add drained pasta to the skillet and mix well with the brown butter and sage, gradually incorporating reserved pasta water until desired consistency is achieved.
- Stir in grated Parmesan cheese, lemon zest, salt, and pepper. Adjust seasoning as necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 450
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg