Ingredients:

  • 1 lb (450g) spaghetti, fettuccine, or pappardelle
  • 2 tbsp (30g) kosher salt
  • 8 tbsp (113g) unsalted butter
  • 20 fresh sage leaves
  • 1 cup (240ml) reserved pasta water
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) cracked black pepper
  • salt to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook until al dente (usually 1-2 minutes less than the package directions).
  3. While the pasta is cooking, place a skillet over medium heat and add the butter. Melt until it begins to bubble and foam. Once the foam subsides, add the fresh sage leaves. Continue cooking, stirring occasionally, until the milk solids turn a deep mahogany color and a toasted, nutty aroma develops. Remove from heat immediately to prevent burning.
  4. Before draining the pasta, scoop out 1 cup (240ml) of the starchy pasta water and set it aside, then drain the pasta.
  5. Return the skillet to low heat. Carefully pour in 1/2 cup (120ml) of the reserved pasta water and whisk rapidly to create an emulsion.
  6. Add the cooked pasta to the skillet and toss continuously for 1-2 minutes over low heat until the sauce thickens into a glossy glaze.
  7. Stir in the grated Parmesan, lemon juice, and cracked black pepper. Season with additional salt to taste.