tagliatelle with butter of parma, sage and parmigiano reggiano

tagliatelle con burro di parma, salvia e parmigiano reggiano

tagliatelle with butter of parma, sage and parmigiano reggiano 4 Servings Delitia Butter of Parma, sage and parmigiano reggiano are a perfect combination, especially when enjoyed over some fresh tagliatelle.


Fine sea salt
3 tablespoons Delitia butter of Parma
14 ounces fresh tagliatelle, or dried tagliatelle
1/2 cup freshly grated Parmigiano-Reggiano cheese
30 fresh sage leaves


Bring a large pot of salted water to a boil.

Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.

Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Reserving ΒΌ cup pasta cooking water, drain pasta and Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.

Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.