Spaghetti tossed with nutty browned butter, crispy sage leaves and Parmesan cheese.
4l
20g
60g
500g
80g
12piece
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4l | — | — | |
| 2 | | 20g | — | — | |
| 3 | | 60g | — | — | |
| 4 | | 500g | — | — | |
| 5 | | 80g | — | — | |
| 6 | | 12piece | — | — | |
| 7 | | 0.5tsp | — | — |
Pour the water into the stockpot.
Water · 4 l
Add the salt.
Salt · 20 gBring to a rolling boil over a high heat.
Lay the Parmesan on the chopping board.
Parmesan · 60 g
Grate the Parmesan finely into the small bowl.
Add the spaghetti to the boiling water.
Spaghetti · 500 gBoil for about 9 minutes, stirring now and then with the tongs, until al dente.
Cut the butter into pieces and put them in the large frying pan.
Unsalted butter · 80 g
Melt over a medium heat.
Lay the sage leaves in the butter.
Fresh sage leaves · 12 pieceFry for about 2 minutes, until the leaves are crisp and the butter is hazelnut brown and smells nutty, then take the pan off the heat.
Ladle about 200 ml of the pasta water into the heatproof jug.
Pour in half the reserved pasta water.
Toss over a low heat for about 45 seconds, until the butter and water coat the spaghetti, then take the pan off the heat.
Scatter in the Parmesan, a handful at a time.
Add the rest of the pasta water.
Toss off the heat until the cheese melts into a loose, glossy coating with no clumps.
Grind over the black pepper.
Black peppercorns · 0.5 tsp
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 l | | Pour the water into the stockpot.⏱ 20sResultWater |
| 2 | 20 g | | Add the salt.⏱ 5sResultSalted water |
| 3 | — | | Bring to a rolling boil over a high heat.⏱ 10 minResultBoiling salted water |
| 4 | 60 g | | Lay the Parmesan on the chopping board.⏱ 5sResultParmesan |
| 5 | Parmesanstep 4 | | Grate the Parmesan finely into the small bowl.⏱ 1 min 30sResultGrated parmesanused in step 18 |
| 6 | 500 g | | Add the spaghetti to the boiling water.⏱ 15sResultSpaghetti in boiling water |
| 7 | — | | Boil for about 9 minutes, stirring now and then with the tongs, until al dente.⏱ 9 minResultCooked spaghetti in waterused in step 12 |
| 8 | 80 g | | Cut the butter into pieces and put them in the large frying pan.⏱ 10sResultUnsalted butter |
| 9 | — | | Melt over a medium heat.⏱ 1 minResultMelted butter |
| 10 | 12 piece | | Lay the sage leaves in the butter.⏱ 10sResultButter and sage leaves |
| 11 | — | | Fry for about 2 minutes, until the leaves are crisp and the butter is hazelnut brown and smells nutty, then take the pan off the heat.⏱ 2 minResultBrown butter with crisp sage |
| 12 | Cooked spaghetti in waterstep 7 | | Ladle about 200 ml of the pasta water into the heatproof jug.⏱ 15sResultSpaghetti in its cooking waterused in step 16 |
| 13 | Spaghetti in its cooking waterstep 12 |  | Drain the spaghetti in the colander in the sink.⏱ 20sResultDrained spaghettiused in step 15 |
| 14 | Pasta cooking waterstep 13 | | Pour away the rest of the cooking water.⏱ 5s |
| 15 | Drained spaghettistep 13 | | Tip the spaghetti into the pan.⏱ 10sResultSauced spaghetti |
| 16 | Reserved pasta waterstep 12 | | Pour in half the reserved pasta water.⏱ 5sResultSpaghetti, sage butter and pasta waterused in step 19 |
| 17 | — | | Toss over a low heat for about 45 seconds, until the butter and water coat the spaghetti, then take the pan off the heat.⏱ 45sResultSage-buttered spaghetti |
| 18 | Grated parmesanstep 5 | | Scatter in the Parmesan, a handful at a time.⏱ 10sResultSage spaghetti with parmesan |
| 19 | The rest of the pasta waterstep 16 | | Add the rest of the pasta water.⏱ 5sResultSage spaghetti with parmesan and pasta water |
| Sage spaghetti with parmesanstep 18 | |||
| 20 | — | | Toss off the heat until the cheese melts into a loose, glossy coating with no clumps.⏱ 1 minResultCreamy sage spaghetti |
| 21 | 0.5 tsp | | Grind over the black pepper.⏱ 10sResultPeppered sage spaghetti |
| Total Time | 30 min | ||
| Nutrient | per serving |
|---|---|
| 667kcal | |
| 22g | |
| 21g | |
| 13g | |
| 95g | |
| 0.4g | |
| 5g | |
| 337mg |
Spaghetti tossed with nutty browned butter, crispy sage leaves and Parmesan cheese.
What you’ll doWhile the spaghetti boils, you will melt butter in a frying pan and fry the sage leaves in it until they are crisp and the butter turns hazelnut brown. You'll scoop out some pasta water, drain the spaghetti straight into the sage butter and toss it with half the water, then take the pan off the heat and toss in the Parmesan with the rest of the water before finishing with black pepper. The critical moment is the butter: take it off the heat as soon as it smells nutty, before it burns.
