Use the richest fresh egg pasta you can find to recreate this speciality of Piedmont, Italy. The dish is incredibly simple to make, only needing 15 minutes
Ingredients
- 100g butter
- small pack sage, leaves picked
- 100ml chicken or vegetable stock
- ½ lemon, juiced
- 350g fresh egg taglierini (or fresh egg tagliatelle or linguine)
- grated parmesan (or vegetarian alternative), to serve
Method
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Melt the butter in a frying pan. Add the sage leaves, then cook on a low heat until the butter turns nutty and smells biscuity. Scoop out the sage leaves and set aside. Add the stock and half the lemon juice, and whisk well.
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Bring a large pan of salted water to the boil. Tip in the pasta and cook following pack instructions, then use tongs or a spaghetti spoon to transfer it to the butter pan. Toss well, adding a spoonful of the pasta water if needed to loosen the sauce. Add extra lemon juice and seasoning to taste.
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Divide between warm pasta bowls and serve topped with the sage leaves, lots of black pepper and parmesan.