4 Oz. fettuccine.
4 1/2 Tbsp butter.
15-20 fresh sage leaves, stemmed.
4 1/2 Tbsp beef & chicken broth.
5 Tbsp grated Parmesan cheese.
Directions:
Cook pasta in large pot of boiling, salted water. Reserve 1/2 cup of the liquid.
Melt the butter in large skillet over medium-low heat.
Add the sage leaves and cook until the edges curl & the butter is a dark amber. Do not burn. About 6 minutes.
Transfer the leaves to a paper towel.
Add beef & chicken stock to the butter.
Add pasta and Parmesan cheese. Toss to coat, gradually adding reserved cooking liquid if dry.
Season with salt & pepper and garnish with the sage leaves.
Notes:
The recipe originally used frozen veal stock, listing the beef & chicken broth as an alternative.
This was done once, and without garlic. It might be interesting to add some, although it might overpower the recipe.
I have done it now with garlic ... It is much more rich. Do it!
The ingredients pictured served 2 with some leftover.
This is adapted from Bon Appetit, January, 2008.