Fettuccine with butter and sage

If the butter is heated for a long time in a pan, it will acquire a beautiful shade and a nutty flavor. From such fragrant oil and sage leaves, you can prepare a simple sauce for fettuccine.

Ingredients

• Fettuccine - 250 g
• Butter - 4 1/2 tbsp. l.
• Fresh sage leaves - 20 pcs.
• Beef broth - 2 tbsp. l.
• Chicken broth - 2 1/2 tbsp. l.
• Parmesan (shredded on a grater) - 5 tbsp. l.
• Parmesan for serving

Directions

1. Cook the fettuccine pasta in salted water until al dente (slightly undercooked), according to package instructions. Throw finished products in a colander, while reserving 1/2 cup of water.
2. While the fettuccine is cooking, melt the butter in a large skillet over medium-low heat. Add the sage leaves to the skillet and cook, stirring, until the oil is lightly browned, about 6 minutes. Transfer the sage leaves to a paper towel and leave the oil in the pan.
3. Add beef broth to skillet with oil. Put the fettuccine and 5 tablespoons of parmesan into the pan, pour in the chicken broth, mix. Then add the required amount of reserved water (at your discretion), salt and pepper to taste.
4. Serve fettuccine on serving plates, sprinkled with sage leaves and parmesan.