Casey's Brown Butter and Sage Fettucine
Persons
4
Ingredients
- 25 fresh sage leaves stemmed
- 1 8.8 oz. box egg fettuccine (Gia Russa)
- 5 tblsp. unsalted butter
- ½ cup veal stock
- ½ cup grated Parmesan or Romano cheese
Preparation
- Boil large pot of water, add salt and cook pasta until al dente, according to package instructions, drain and reserve ½ cup pasta water.
- Meanwhile, melt butter in large skillet over medium low heat.
- Add sage leaves and cook until sage is crisp and curled and butter is amber color, make sure butter does not burn, about 5 minutes.
- Remove sage leaves and place on paper towel.
- Add veal stock to butter.
- Add drained pasta and mix thoroughly, add cheese and toss to coat. If pasta seems dry, add pasta water a little at a time.
- Season with salt and pepper.
- Garnish with fried sage leaves and serve immediately. Pass cheese at table.