Steps

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Step 2

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook, stirring occasionally, until the butter turns golden brown and the sage leaves become crispy, about 5-7 minutes. If using, add minced garlic and cook for an additional 1-2 minutes.

Step 3

Add the cooked fettuccine to the skillet with the brown butter and sage. Toss to coat the pasta evenly. If the mixture seems dry, add reserved pasta water, a little at a time, until desired consistency is reached.

Step 4

Stir in grated Parmesan cheese, salt, and black pepper to taste. If using, sprinkle with lemon zest and toasted pine nuts for added flavor and texture.