Brown Butter and Sage Pasta

INGREDIENTS

• 1/2 pound linguine
• 4 tablespoons unsalted butter
• 12 fresh sage leaves
• Juice of 1/2 lemon
• 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Kosher salt and freshly ground black pepper, for serving

INSTRUCTIONS

1. Cook the linguine according to package instructions. Drain, reserving ½ cup of pasta water. Return the linguine to the pot.
2. In a medium skillet over medium heat, melt the butter. Add the sage leaves. Cook until the butter browns and the sage becomes almost crispy, about 7 minutes. Stir in the lemon juice.
3. Add the butter to the linguine and toss to coat.
4. Stir in the pasta water. Cook over medium heat until the water is absorbed. Stir in the cheese, salt and pepper, seasoning to taste.