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
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.
