Burro e Salvi/Sage and Brown Butter Pasta Recipe
Try this Burro e Salvi/Sage and Brown Butter Pasta Recipe recipe, or contribute your own.
Try this Burro e Salvi/Sage and Brown Butter Pasta Recipe recipe, or contribute your own.
- Carbohydrate 0.434008999789143 g
- Cholesterol 36.0031250084316 mg
- Fat 13.3042452534233 g
- Fiber 0.070225 g
- Protein 2.55336124801971 g
- Saturated Fat 8.37174450221124 g
- Serving Size 1 1 Serving (77g)
- Sodium 177.399099954261 mg
- Sugar 0.363783999789143 g
- Trans Fat 0.91599975025242 g
- Calories 129 calories
Step-by-step
- Cook your pasta according to package instructions.
- While it’s cooking, melt the butter in a large sauce pan over medium heat, until it starts to barely brown.
- Stir in the sage leaves and remove from the heat.
- Add the lemon juice.
- Scoop out the pasta, placing right into the pan (it’s okay if it’s not completely dry).
- Make sure to save some of the pasta water.
- Return the pan to medium heat and toss the pasta in the butter and add the cheese.
- Add a bit of pasta water if too dry and toss until the sauce is glossy and coats each strand.
- Season accordingly and enjoy!
Nutty brown butter coats each strand of pasta while crisp sage leaves provide a sharp, earthy contrast to the rich dairy fats. Reaching this stage requires a light-colored stainless steel skillet rather than dark nonstick pans, because monitoring the milk solids as they toast from pale gold to deep amber depends entirely on clear visual feedback.
Maintaining medium heat prevents the butter from burning before the aromatic compounds develop fully in the pan. Dropping fresh sage leaves directly into the hot fat causes an immediate, aggressive sizzle that fries the herbs to a shatter-crisp texture within thirty seconds.
Emulsifying the sauce demands starchy pasta water to bridge the gap between fat and cheese without breaking the emulsion. Transferring the noodles directly from the boiling pot into the warm butter introduces just enough residual moisture to start the binding process immediately.
Finishing the dish relies on vigorous tossing rather than gentle stirring to build a cohesive coating. Adding grated parmesan gradually while swirling the pan ensures the cheese melts smoothly rather than clumping into dense, grainy pockets.
