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Ingredients
1 8.8-ounce package dried egg fettuccine (such
as De Cecco)
4 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 1/2 tablespoons frozen veal stock, thawed, or
2 tablespoons beef broth and
2 1/2 tablespoons low-salt chicken
broth
5 tablespoons grated Parmesan cheese plus more
for garnish
Instructions
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Cook pasta in large pot of boiling
salted water until tender, stirring occasionally. Drain,
reserving 1/2 cup cooking liquid.
Meanwhile, melt butter in heavy large skillet over
medium-low heat. Add sage leaves and cook until edges
curl and butter is dark amber (do not burn), stirring
and turning leaves occasionally, about 6 minutes. Transfer
sage to paper towels. Add veal stock to brown 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. Garnish with
fried sage leaves, passing cheese alongside.
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