Method:

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (follow package instructions for timing). Save about 1/2 cup of pasta water before draining.

Make the Sage Butter:

While the pasta cooks, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook for about 1-2 minutes until they crisp up and the butter begins to brown slightly. This will infuse the butter with the sage flavor.

Combine:

Add the cooked pasta to the skillet, tossing it gently in the sage butter. If the pasta looks dry, add a bit of the reserved pasta water to help coat the noodles.

Finish:

Once the pasta is well coated, remove from heat. Stir in freshly grated Parmesan or Grana Padano cheese, adding salt and pepper to taste. Serve immediately.

Variations:

Vegan version: Replace the butter with olive oil and use a plant-based cheese.

Gluten-free: Use gluten-free pasta.

Extra flavor: Add a pinch of garlic or a squeeze of lemon for added depth.

Tips:

For a richer flavor, use a higher fat butter or add a splash of cream to the sauce.

If you can find it, use tajarin pasta, a special variety from Piedmont that’s egg-rich and perfectly suited for this dish.

Substitutions:

Butter: You can substitute ghee or olive oil for a dairy-free version.

Cheese: If you're vegan, use a cashew-based Parmesan or nutritional yeast for a cheesy flavor.