Butter, lemon and sage spaghetti

10 mins
Serves 3
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Directions

  1. 1Cook your spaghetti in plenty of salted boiling water until al dente or slightly undercooked.
  2. 2Cut a lemon in half.
  3. 3Get some fresh sage leaves and a good knob of butter.
  4. 4In a very nice and hot pan, add the butter along with the sage and a good pinch of freshly ground black pepper and stir it all together.
  5. 5Before the butter starts burning, add a ladle of the pasta water.
  6. 6Go straight in with the cooked pasta and a little bit more of pasta water.
  7. 7Stir it until it gets nice and creamy.
  8. 8Remove the sage.
  9. 9Turn the heat off and add the lemon juice.
  10. 10Plate up the spaghetti and finish with a butter, sage and lemon sauce.
  11. 11Add a good sprinkle of cheese and finish with some black pepper.

Ingredients

  • 300 g spaghetti
  • 0.5 large lemon
  • Black peppercorns
  • 20 g sage
  • 3 tbsp salted butter
  • Grana Padano cheese
  • salted boiling water
  • pasta water

Equipment

pan

Tips

  • The sauce is often used to accompany ravioli.