Brown Butter Sage Pappardelle

• Pappardelle(400 g)
• Butter(140 g)
• Sage(16 g)
• Parmesan(90 g)
• Lemon(1)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Bring a large pot of water to the boil. Finely grate {Parmesan} and zest half of the {Lemon}; set both aside. Pick the sage leaves from {Sage}, leaving small leaves whole and tearing any larger ones in half.

   ~8 min

2. 2

   Salt the boiling water with {Salt}, then cook {Pappardelle} until just al dente. Reserve about 250ml pasta water before draining.

   ~12 min

3. 3

   While the pasta cooks, melt {Butter} in a large skillet over medium heat. Add the sage leaves from {Sage} and cook, swirling often, until the butter turns warm amber and the sage is crisp, 4–5 minutes.

   ~5 min

4. 4

   Add the drained pasta to the skillet with about 180ml reserved pasta water, most of the {Parmesan}, the lemon zest, and {Black pepper}. Toss vigorously until the sauce turns glossy and clings to every ribbon. Add a squeeze from the {Lemon} if it needs brightness.

   ~5 min

5. 5

   Divide between bowls and finish with the remaining {Parmesan} and the crisp sage leaves on top.

   ~2 min