Nutty brown butter, walnuts, and sage elevate pasta for rich, aromatic comfort in each bite.
# What You'll Need:
→ Pasta
01 - 12 ounces dried pasta such as fettuccine, spaghetti, or penne
02 - 1 tablespoon salt for cooking pasta
→ Brown Butter and Sauce
03 - 6 tablespoons unsalted butter
04 - 1 small garlic clove, minced (optional)
05 - 15 to 20 fresh sage leaves
06 - 3/4 cup walnut halves, roughly chopped
07 - Zest of 1 lemon (optional)
08 - 1 tablespoon lemon juice (optional)
09 - 1/2 cup grated Parmesan cheese, plus more for serving
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon salt, then cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
02 - Melt unsalted butter in a large skillet over medium heat. Allow it to foam and then brown, swirling the pan occasionally for even coloring. Continue cooking until the butter smells nutty and turns golden brown, about 3 to 4 minutes.
03 - Stir in the minced garlic, fresh sage leaves, and chopped walnuts. Cook for 1 to 2 minutes, stirring frequently, until the sage is crisp and walnuts are lightly toasted.
04 - Add drained pasta to the skillet with the brown butter mixture. Toss to coat, adding reserved pasta water as needed to create a silky sauce.
05 - Mix in lemon zest and juice if using, then fold in grated Parmesan cheese. Season generously with salt and black pepper. Serve immediately with extra Parmesan.
