Brown Butter and Sage Linguine
A delightful pasta dish that combines the nutty taste of brown butter with the earthy aroma of fresh sage, perfect for a cozy dinner.
Ingredients
Pasta and Sauce Components
- 1 pound linguine pasta Any long pasta can be used.
- 1 stick unsalted butter Be careful not to burn the butter.
- 12 leaves fresh sage leaves Fresh sage is preferred for better flavor.
- 1 each lemon, juiced Adds freshness to the dish.
- 1.5 cups freshly grated Parmigiano Reggiano Can substitute with Pecorino Romano.
- Salt To taste, for cooking pasta and seasoning.
- Black pepper To taste, adds flavor.
Instructions
Cooking the Pasta
- Cook the pasta in a large pot of salted water until al dente.
Making the Sauce
- Melt the butter in a skillet over medium heat.
- Add the sage leaves to the melted butter and stir until the butter turns a golden brown and the sage becomes crispy.
- Stir in the lemon juice once the butter is browned.
- Drain the pasta, saving one cup of the pasta water.
- Add the cooked pasta to the skillet with the brown butter sauce.
- Pour in the reserved pasta water and stir until the sauce thickens.
- Sprinkle the grated Parmigiano Reggiano over the pasta, season with salt and pepper, and serve with extra cheese on top.
Notes
Serve warm, with extra cheese on top. Can pair with a simple green salad and a glass of white wine. To store leftovers, allow to cool completely before refrigerating for up to 3 days.