Pasta with butter and sage

Ingredients

• Dried egg tagliatelle320 g
• Butter80 g
• Fresh sage6 g
• Grated Parmigiano Reggiano PDO50 g
• Coarse salt (for the pasta water)12 g
• Ground black pepper0.5 g

Allergens

Gluten, Milk, Eggs

Method

1. Bring 3 litres of water to the boil in a large pan.
2. Gently wash the sage leaves and dry them well with a cloth.
3. When the water boils, add the coarse salt.
4. Cook the tagliatelle for the time indicated on the packet, stirring at the start.
5. Meanwhile, melt the butter in a large frying pan over a low heat.
6. Add the sage leaves and let them infuse for 2-3 minutes, until the butter turns light brown.
7. Set aside a ladleful of the pasta cooking water.
8. Drain the tagliatelle al dente and transfer them to the pan with the butter.
9. Add 3-4 tablespoons of cooking water and the Parmesan, stirring to create a creamy sauce.
10. Finish with a grind of pepper and serve immediately.