Brown butter sage tagliatelle, toasted hazelnuts
Brown butter sage tagliatelle, toasted hazelnuts
Ingredients
Main Ingredients
- 1 pound tagliatelle, dried
- 1 cup unsalted butter
- 1/2 cup fresh sage leaves, picked and lightly packed
- 1/2 cup hazelnuts, whole, blanched or unblanched
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Once toasted, remove from the oven and let cool slightly. If using unblanched hazelnuts, rub them vigorously in a clean kitchen towel to remove most of their skins. Coarsely chop the toasted hazelnuts and set aside.
⏱️ 15 min•🌡️ 350°F - 2
Bring a large pot of generously salted water to a rolling boil. Add the tagliatelle and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta cooking water. Drain the tagliatelle and set aside.
⏱️ 10 min - 3
While the pasta cooks, prepare the brown butter sage sauce. In a large skillet or sauté pan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden-brown color and smells nutty, about 5 to 7 minutes. Be careful not to burn it. Add the fresh sage leaves to the brown butter and cook for 1 to 2 minutes, until they become crispy and fragrant. Remove the skillet from the heat.
⏱️ 7 min - 4
Add the cooked and drained tagliatelle directly to the skillet with the brown butter and sage. Add 1/2 cup of the reserved pasta water, the 1 tablespoon of kosher salt, and the 1/2 teaspoon of freshly ground black pepper. Toss vigorously with tongs until the pasta is well coated and the sauce emulsifies, creating a glossy coating on the pasta. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 3 min - 5
Stir in the 1/2 cup of freshly grated Parmesan cheese until melted and fully incorporated into the sauce. Taste and adjust seasoning as needed.
⏱️ 1 min - 6
Divide the tagliatelle among four serving bowls. Garnish each serving generously with the toasted chopped hazelnuts and additional freshly grated Parmesan cheese. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brown butter sage tagliatelle, toasted hazelnuts
Ingredients
Main Ingredients
- 1 pound tagliatelle, dried
- 1 cup unsalted butter
- 1/2 cup fresh sage leaves, picked and lightly packed
- 1/2 cup hazelnuts, whole, blanched or unblanched
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Once toasted, remove from the oven and let cool slightly. If using unblanched hazelnuts, rub them vigorously in a clean kitchen towel to remove most of their skins. Coarsely chop the toasted hazelnuts and set aside.
⏱️ 15 min•🌡️ 350°F - 2
Bring a large pot of generously salted water to a rolling boil. Add the tagliatelle and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta cooking water. Drain the tagliatelle and set aside.
⏱️ 10 min - 3
While the pasta cooks, prepare the brown butter sage sauce. In a large skillet or sauté pan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden-brown color and smells nutty, about 5 to 7 minutes. Be careful not to burn it. Add the fresh sage leaves to the brown butter and cook for 1 to 2 minutes, until they become crispy and fragrant. Remove the skillet from the heat.
⏱️ 7 min - 4
Add the cooked and drained tagliatelle directly to the skillet with the brown butter and sage. Add 1/2 cup of the reserved pasta water, the 1 tablespoon of kosher salt, and the 1/2 teaspoon of freshly ground black pepper. Toss vigorously with tongs until the pasta is well coated and the sauce emulsifies, creating a glossy coating on the pasta. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 3 min - 5
Stir in the 1/2 cup of freshly grated Parmesan cheese until melted and fully incorporated into the sauce. Taste and adjust seasoning as needed.
⏱️ 1 min - 6
Divide the tagliatelle among four serving bowls. Garnish each serving generously with the toasted chopped hazelnuts and additional freshly grated Parmesan cheese. Serve immediately.
⏱️ 2 min