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Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the water. Add the tagliatelle and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.

While the pasta cooks, prepare the sauce ingredients. Roughly chop the fresh sage leaves and mince the garlic cloves.

In a large skillet or sauté pan, melt the 1 cup of unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and smells distinctly nutty. This usually takes 5-7 minutes. Watch carefully to prevent burning.

Reduce the heat to low. Add the chopped sage leaves and minced garlic to the brown butter. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the drained pasta to the skillet with the brown butter, sage, and garlic. Pour in 1/2 cup of the reserved pasta water and add 1/2 cup of freshly grated Parmesan cheese. Toss vigorously with tongs until the pasta is evenly coated and the sauce emulsifies into a creamy consistency. If the sauce is too thick, add more pasta water 1 tablespoon at a time until desired consistency is reached. Season with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Serve immediately, garnished with additional grated Parmesan cheese and roughly chopped toasted walnuts, if desired.


Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the water. Add the tagliatelle and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.

While the pasta cooks, prepare the sauce ingredients. Roughly chop the fresh sage leaves and mince the garlic cloves.

In a large skillet or sauté pan, melt the 1 cup of unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and smells distinctly nutty. This usually takes 5-7 minutes. Watch carefully to prevent burning.

Reduce the heat to low. Add the chopped sage leaves and minced garlic to the brown butter. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the drained pasta to the skillet with the brown butter, sage, and garlic. Pour in 1/2 cup of the reserved pasta water and add 1/2 cup of freshly grated Parmesan cheese. Toss vigorously with tongs until the pasta is evenly coated and the sauce emulsifies into a creamy consistency. If the sauce is too thick, add more pasta water 1 tablespoon at a time until desired consistency is reached. Season with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Serve immediately, garnished with additional grated Parmesan cheese and roughly chopped toasted walnuts, if desired.
