butter and sage tagliatelle

tagliatelle al burro e salvia

TOTAL TIME: 20 minutes

MAKES: 6 servings

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Ingredients

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

Instructions

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

September 2011

keywords:

pasta, first course, fall

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Comments [1]

I made this for a dinner party with some "foodie" friends of mine, and it was a major hit! It was the most deilcious, flavorful, yet simple pasta I've ever made. My friends couldn't stop talking about it. I will definitely be making this again soon!

Posted: August 15, 2012 02:49 by alkne