serves: makes enough sauce for 1 pound of pasta
1½ sticks of butter, or more to taste
10 fresh whole sage leaves
¼ teaspoon freshly ground black pepper, or to taste
hot water, from the pasta-cooking pot
1 cup Parmigiano-Reggiano, grated
Melt the butter in the pan over medium heat, lay in the sage leaves and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so.
Ladle in 1 cup boiling pasta water; stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the sauce.
Keep the sauce hot over very low heat; return to a simmer just before adding pasta
Finish cooked pasta and sauce in the skillet. Off the heat, toss in the cheese just before serving.
Lidia's Family Table
This book contains more than 200 fabulous dishes that will appeal both to Lidia's loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment
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