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Fettuccine with Brown Butter and Sage Recipe

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This recipe for Fettuccine with Brown Butter and Sage, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Sunday, March 30, 2008


1 - 8.8oz. package egg fettuccine
4 1/2 tbsp. butter
20 fresh sage leaves, stemmed
4 1/2 tbsp. chicken stock
5 tbsp. grated Parmesan cheese, plus additional for serving

Cook pasta in a large pot of boiling salted water until tender,
stirring occasionally. Drain reserving 1/2 cup of cooking
liquid. Melt butter in heavy large skillet over medium-low heat.
Add sage leaves and cook until edges curl and butter is dark
amber -- DO NOT BURN, stirring and turning leaves
occasionally, about 6 minutes. Transfer sage to paper towels
then add chicken stock to brown butter. Add pasta and 5
tbsp. Parmesan cheese to browned butter mixture in skillet.
Toss to coat, adding reserved cooking liquid by tablespoons if
dry. Divide among 4 bowls and garnish with fried sage
leaves, passing cheese along the side.




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