Recipes

In a small shallow frying pan add the butter and let it melt. Leaving the pan alone, watch the butter until you see the white milk solids begin to turn brown. When you see brown form in the pan, begin to swirl the pan, always swirling in the same direction. Keep swirling over the heat until all the white milk solids in the butter are golden brown. Be careful not to let your butter go too long, as it is easy to burn the milk solids. When the butter is perfectly golden and has a nutty aroma, add the sage. To stop the browning, squeeze the lemon into the sauce and swirl the pan gently. Taste and adjust seasoning as needed with salt and pepper. Spoon cooked pasta directly from the water to the pan. Toss together, season and transfer to a serving bowl.