tagliatelle with butter of parma, sage and parmigiano reggiano
tagliatelle con burro di parma, salvia e parmigiano reggiano
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
Add pasta to the boiling water and cook until al dente (about 3
minutes for fresh pasta). Reserving ¼ 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
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.