Fettuccine with Brown Butter and Sage

Name: Fettuccine with Brown Butter and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 Tbsps butter; 249 grams package dried egg fettuccine (such as De Cecco); 20 fresh sage leaves, stemmed; 5 Tbsps grated Parmesan cheese plus additional for serving; 5 Tbsps frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth

You can never have too many side dish recipes, so give Fettuccine with Brown Butter and Sage a try. One portion of this dish contains roughly 11g of protein, 20g of fat, and a total of 230 calories. This recipe serves 4. A mixture of butter, egg fettuccine, sage leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook pasta in large pot of boiling salted water until tender, stirring occasionally.

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Pasta

Water

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Pot

Drain, reserving 1/2 cup cooking liquid.

Meanwhile, melt butter in heavy large skillet over medium-low heat.

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Butter

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Frying Pan

Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes.

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Sage

Butter

Transfer sage to paper towels.

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Sage

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Paper Towels

Add veal stock to brown butter.

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Veal Stock

Butter

Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls.

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Grated Parmesan Cheese

Salt And Pepper

Butter

Pasta

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Frying Pan

Bowl

Garnish with fried sage leaves, passing cheese alongside.

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Sage

Cheese

In this recipe, the brown butter isn't strained, but it is in the shortbread and the ice cream. Why? In some recipes, the milk solids are strained out of the brown butter to ensure a smooth texture. In others, the brown butter is strained because it will be cooked with other ingredients and the milk solids might burn.

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Shortbread Cookies