Brown Butter & Sage Mezzi Rigatoni

Name: Brown Butter & Sage Mezzi Rigatoni
Cuisine: Italian
Ingredients: sage; butter; pecorino romano; 2 egg yolks; black pepper; salt; Mezzi Rigatoni pasta; pasta water

Serves 1

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Brown Butter & Sage Mezzi Rigatoni

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Serves 1

Directions

1Pluck fresh sage leaves from the stem.
2Melt butter in a saucepan.
3Add sage leaves to the melted butter.
4Stir the sage in the butter until the butter browns.
5Remove the fried sage leaves from the brown butter and set aside.
6Grate pecorino romano cheese into a bowl.
7Add two egg yolks to the grated pecorino romano.
8Grind black pepper over the egg yolks and cheese.
9Mix the egg yolks, pecorino romano, and black pepper until a thick paste forms.
10Boil water in a pot.
11Add salt to the boiling water.
12Add Mezzi Rigatoni pasta to the boiling water.
13Stir the pasta in the boiling water.
14Reserve some pasta water.
15Drain the cooked pasta and add it to the saucepan with the brown butter.
16Add the egg and pecorino mixture to the pasta.
17Add a ladle of reserved pasta water to the saucepan.
18Stir the pasta, sauce, and pasta water until combined and creamy.
19Grate more pecorino romano cheese directly into the pasta.
20Continue stirring until the sauce is well incorporated and glossy.
21Plate the pasta.
22Grind fresh black pepper over the plated pasta.
23Finely chop the fried sage leaves.
24Sprinkle the chopped sage leaves over the pasta.
25Serve and enjoy.

Ingredients

sage
butter
pecorino romano
2 egg yolks
black pepper
salt
Mezzi Rigatoni pasta
pasta water

Equipment

cutting boardsaucepanwooden spoongraterbowlpepper millforkpotladlecolanderknife

Tips

Use the egg and pecorino technique for creaminess without actual cream.

Brown Butter & Sage Mezzi Rigatoni

Serves 1

tiktok.com

Brown Butter & Sage Mezzi Rigatoni

tiktok.com

Serves 1

Directions

1Pluck fresh sage leaves from the stem.
2Melt butter in a saucepan.
3Add sage leaves to the melted butter.
4Stir the sage in the butter until the butter browns.
5Remove the fried sage leaves from the brown butter and set aside.
6Grate pecorino romano cheese into a bowl.
7Add two egg yolks to the grated pecorino romano.
8Grind black pepper over the egg yolks and cheese.
9Mix the egg yolks, pecorino romano, and black pepper until a thick paste forms.
10Boil water in a pot.
11Add salt to the boiling water.
12Add Mezzi Rigatoni pasta to the boiling water.
13Stir the pasta in the boiling water.
14Reserve some pasta water.
15Drain the cooked pasta and add it to the saucepan with the brown butter.
16Add the egg and pecorino mixture to the pasta.
17Add a ladle of reserved pasta water to the saucepan.
18Stir the pasta, sauce, and pasta water until combined and creamy.
19Grate more pecorino romano cheese directly into the pasta.
20Continue stirring until the sauce is well incorporated and glossy.
21Plate the pasta.
22Grind fresh black pepper over the plated pasta.
23Finely chop the fried sage leaves.
24Sprinkle the chopped sage leaves over the pasta.
25Serve and enjoy.