Garlicky Brown Butter Sage Pasta with Crispy Sage

1. 1

   Cook fettuccine pasta in salted boiling water according to package instructions until al dente, then drain and reserve 1 cup of pasta water.

2. 2

   In a large skillet, melt the butter over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma.

3. 3

   Add minced garlic to the browned butter, cooking for about 1 minute until fragrant, then toss in the fresh sage leaves.

4. 4

   Carefully add the cooked pasta to the skillet, tossing to combine, and add reserved pasta water as needed for desired consistency.

5. 5

   Stir in grated parmesan cheese, salt, black pepper, and red pepper flakes, mixing until the cheese melts and coats the pasta.

6. 6

   Serve the pasta topped with toasted pine nuts and additional parmesan cheese, garnishing with extra sage if desired.

Per serving