Brown Butter Sage Sauce
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
Step 1: While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.
Step 2: Add sage leaves and remove from heat. Add lemon juice and set aside.
Step 3: Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.