Fettuccine With Brown Butter And Sage
Bon Appétit | January 2008
by Janet Fletcher

1 9-ounce package dried egg fettuccine (such as Jill’s – change in the recipe here)
4 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth
2 1/2 tablespoons low-salt chicken broth
5 tablespoons grated Parmesan cheese plus additional for serving

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.