Again you’ll hear some sizzling as the water cooks off toss the pan to coat the pasta, and season with salt and pepper.Remove and drain the pasta and add it directly to the butter sauce in the same pan you browned the butter.At this point, the butter sauce is ready for the pasta which has been cooking while you finished the sauce.Watch the color carefully, and if you start seeing any burning or if the process seems to be going to quickly, just take the pan off the flame to cool.I don’t mind letting the process go on the longer side, as that will give the Sage more time to infuse its flavor with the butter Turn the heat down to low and let the butter continue to brown until it stops foaming altogether, and those brown bits run throughout getting to the right color can take anywhere from a few minutes to up to 10 depending on the amount of heat in the pan.Add the sage leaves, which will fry up and get nice and crispy in the butter while they release their flavor.As the water content in the butter evaporates, you’ll see tiny brown specks starting to appear this should take 2 – 3 minutes.Add the butter to the pan, and you should immediately see it start sizzling and foaming up a bit.Put a pan large enough to hold the pasta your cooking on a medium flame and let it come up to temperature.The other key is to make sure you get a nice browning on the butter without burning it, as it can go from “nutty and delicious” to “acrid and burnt” pretty quickly Don’t use poor quality cheese or dried sage leaves – and certainly don’t try to use margarine or any type of fake butter spread-like glop. The fact that here are just a few ingredients in this sauce really highlights the importance of using good ingredients. Unsalted Butter (at least ½ a stick), you can use salted if that’s all you have, but I prefer to control the salt content myself by adding my own.
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