Spaghetti with Brown Butter, Sage, Hazelnuts & Lemon

Serves 2
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Directions

  1. 1Brown the butter over medium heat until golden and nutty-smelling.
  2. 2Add the sage leaves and hazelnuts and let them sizzle briefly.
  3. 3Pour in the heavy cream and simmer for 2–3 minutes until a creamy sauce forms.
  4. 4Cook the spaghetti in generously salted water until al dente.
  5. 5Transfer the spaghetti directly to the pan.
  6. 6Add a splash of pasta water, the lemon zest and lemon juice.
  7. 7Toss the pasta until evenly coated in the sauce.
  8. 8Finely grate in plenty of pecorino and season with black pepper and salt to taste.

Ingredients

  • 80 g butter
  • 12 –14 fresh sage leaves
  • 30 g hazelnuts, lightly crushed
  • 150 ml heavy cream
  • 200 g spaghetti
  • 1 lemon, zest and juice
  • 80 g pecorino, finely grated
  • Freshly ground black pepper
  • Salt

Equipment

pan

Tips

  • Loosen with more pasta water if needed.
  • Serve immediately and top with extra pecorino!