Fettuccine with Brown Butter and Sage
(Fettuccine con Burro e Salvia)
Ingredients:
One 8.8-ounce package dried egg fettuccine pasta
4 and 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 and 1/2 tablespoons frozen veal stock, thawed (or 2 tablespoons beef broth and 2 and 1/2 tablespoons chicken broth)
5 tablespoons grated Parmigiano cheese plus additional for serving
Directions:
Cook pasta in large pot of boiling salted water until tender, stirring occasionally.
Drain, reserving 1/2 cup cooking liquid.
Melt butter in heavy large skillet over medium-low heat.
Add sage leaves and cook until edges curl and butter is dark amber color (do not burn), stirring and turning leaves occasionally, about 5-6 minutes.
Transfer sage to paper towels.
Add veal stock to brown butter.
Add pasta and 5 tablespoons grated Parmigiano cheese to brown butter mixture in skillet.
Toss to coat, adding reserved cooking liquid by tablespoonfuls if dry.
Season with salt and pepper.
Divide among bowls.
Garnish with fried sage leaves, passing Parmigiano cheese alongside. Makes 4 first-course servings.