For 1 pound pasta

Ingredients

  • 8 to 12 tablespoons (1 to 1-1/2 sticks) butter, to taste!
  • 10 fresh whole sage leaves
  • Hot water from the pasta cooking pot
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 cup grated Parmigiano-Reggiano or Grana Padano
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Directions

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

Cookbook

Lidia’s Family Table

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