Spaghetti with Brown Butter and Sage

·         7 ounces / 200 g spaghetti

·         4 ounces / 115 g unsalted butter

·         20-30 fresh sage leaves

·         sea salt

·         fresh ground pepper

Bring a large pot of salted water to a boil over high heat.  Add the spaghetti, stir, and return to a boil.  Adjust the heat so the water boils gently and cook until the spaghetti is al dente, 10-12 minutes.  Drain well.

While the spaghetti is cooking, cut the butter into pieces and place them in a large frying pan over medium-low heat.  When the butter is melted, add the sage leaves and cook, turning once, until the leaves are crisp and the butter begins to brown, about 6-7 minutes.

Add the cooked, drained spaghetti to the frying pan and toss to coat with the sage butter sauce.  Season well with salt and pepper and serve immediately.

From the cookbook fat

by Jennifer McLagan

www.WicklowWay.ca