Fettuccine with Brown Butter and Sage

Ingredients for Fettuccine with Brown Butter and Sage

• 1 8.230g package dried egg fettuccine (such as De Cecco)

• 70ml butter

• 20 fresh sage leaves, stemmed

• 70ml frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth

• 5 tablespoons grated Parmesan cheese plus additional for serving

How to make Fettuccine with Brown Butter and Sage

Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 120ml cooking liquid.

Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.

Add pasta and 5 tablespoons grated Parmesan 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 cheese alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.