Fettuccine with Brown Butter and Sage
Photo by Antonis Achilleos
Ingredients
- 5 tablespoons grated Parmesan cheese
- 1 8.8-ounce package dried egg fettuccine (such as De Cecco)
- 4 ½ tablespoons butter
- 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 ...
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