Fettuccine with Brown Butter and Sage

Fettuccine with Brown Butter and Sage
Photo by Antonis Achilleos


  • 5 tablespoons grated Parmesan cheese
  • 4 ½ tablespoons butter
  • 1 8.8-ounce package dried egg fettuccine (such as De Cecco)
  • 20 fresh sage leaves
  • 2 ½ tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
  • 4 ½ tablespoons frozen veal stock

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 ...

View full recipe at Epicurious


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