Adapted from “Bon Appetit” website
1 package fettuccine (or similar pasta)
4 1/2 T. butter
10-15 fresh sage leaves, stemmed
4 1/2 T. beef, chicken, or vegetable broth
5 T. grated Parmesan cheese plus additional for serving
Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup 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. Add broth to brown butter.
Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves and cheese.
