Butter, lemon and sage spaghetti
Directions
- 1Cook your spaghetti in plenty of salted boiling water until al dente or slightly undercooked.
- 2Cut a lemon in half.
- 3Get some fresh sage leaves and a good knob of butter.
- 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.
- 5Before the butter starts burning, add a ladle of the pasta water.
- 6Go straight in with the cooked pasta and a little bit more of pasta water.
- 7Stir it until it gets nice and creamy.
- 8Remove the sage.
- 9Turn the heat off and add the lemon juice.
- 10Plate up the spaghetti and finish with a butter, sage and lemon sauce.
- 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.
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