Tagliatelle with Brown Butter and Fried Sage

Bring a large pot of salted water to a boil and cook the tagliatelle until al dente.

While the pasta cooks, melt the butter in a large skillet over medium heat until it begins to foam.

Add the whole sage leaves to the butter and cook for 2 to 3 minutes until the leaves are crisp and the butter turns a golden hazelnut color.

Remove the skillet from the heat immediately to prevent the butter from burning.

Reserve 60 ml of the pasta cooking water before draining the noodles.

Add the drained pasta and the reserved water to the skillet and toss vigorously over low heat to emulsify the sauce.

Stir in the grated Parmesan and black pepper, tossing until the pasta is glossy and evenly coated.

Serve immediately with an extra sprinkle of cheese on top.