Buttered Egg Noodles with Crispy Sage and Brown Butter
Ingredients
- 12 ouncesegg noodles
- 4 tablespoonunsalted butter
- 12fresh sage leaves
- ·kosher salt
- ·black pepper
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente, about 7 minutes. Reserve 1 cup of pasta water, then drain the noodles.
- 02
In a large skillet, melt 4 tablespoons butter over medium heat. Add the sage leaves and cook for 2 to 3 minutes, stirring occasionally, until the butter turns golden brown and smells nutty and the sage is crispy.
- 03
Add the drained noodles to the skillet and toss gently with the brown butter and sage, adding a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
- 04
Divide among bowls and serve immediately while the butter is still warm.
This is a study in simplicity—the magic is in letting the butter brown fully and the sage crisp. You can add a handful of grated Parmesan cheese and fresh lemon zest at the end if you'd like more depth.