butter and sage tagliatelle
tagliatelle al burro e salvia
TOTAL TIME: 20 minutes
MAKES: 6 servings
- Fine sea salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces
- 1/4 pound prosciutto, sliced 1/8-inch thick, cut into 1/8-inch dice
- 12 small sage leaves plus more for garnish
- 14 ounces fresh or dried tagliatelle
- Flaky coarse sea salt
Bring a large pot of salted water to a boil.
In a small skillet, combine butter and prosciutto; heat over medium heat, stirring, until butter is foaming. Continue to heat until butter just begins to turn a pale, golden color, then add sage and cook 1 minute more. Remove pan from heat.
Cook pasta in the boiling water until al dente (about 3 minutes for fresh pasta). Reserving 2/3 cup of the pasta cooking liquid, drain pasta and immediately transfer to a large bowl.
Add reserved pasta cooking liquid and butter sauce and toss to combine well. Season to taste with crushed flaky coarse sea salt. Garnish with sage and serve immediately
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