Lemon Butter Sage Pasta
I'd been thinking about making this pasta for weeks. Brown butter, fresh sage, lemon, and Parmigiano Reggiano don't sound complicated, but when they're brought together with a properly emulsified butter sauce, the result is something far greater than the sum of its parts. The moment the sage perfumed the butter and the lemon zest hit the pan, I knew this recipe was headed in the right direction.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Servings
2
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Ingredients
- 8 oz (225 g) spaghetti or linguine
- 4 tablespoons (56 g) unsalted butter
- 8–10 fresh sage leaves
- Zest and juice of 1 lemon
- ½ cup (45 g) finely grated Parmigiano Reggiano, plus more for serving
- Kosher salt
- Freshly ground black pepper
- Reserved pasta water, as needed
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente. Reserve 1 cup of pasta water.
- Melt the butter in a large skillet over medium heat. Add the sage and cook until the butter is golden and nutty and the sage is crisp.
- Add the lemon zest and a splash of pasta water to stop the browning and start the sauce.
- Add the pasta and toss, adding more pasta water until the butter looks creamy and coats the noodles.
- Remove from the heat. Add the lemon juice and Parmigiano Reggiano and toss until emulsified.
- Season with salt and pepper. Serve with the crisp sage and more cheese.
Chef’s Notes
This is richer and more aromatic than pasta al limone because of the brown butter and sage. Don't let the butter go from nutty to burnt—pull it as soon as it smells toasted. The pasta water is what turns browned butter into a sauce.
Equipment Used
- Large pot
- Large skillet
- Tongs