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Brown Butter and Sage Fettuccine

Brown Butter and Sage Fettuccine

  • Author: Deborah Harroun
  • Yield: 4 servings 1x


Brown Butter and Sage Fettuccine – fettuccine is served simply in browned butter cooked with sage.



  • 14 oz. Fettuccine
  • 3 1/2 ounces unsalted butter
  • 1/4 cup sage leaves


  1. Cook fettuccine until al dente. Drain.
  2. Melt butter over medium-low heat until melted.
  3. Add sage leaves, and continue to heat until butter is browned and sage leaves have crisped.
  4. Pour the brown butter over the pasta and toss.
  5. Top with sage leaves.

Recipe Notes:

from Donna Hay Modern Classics Book 1

slice of no bake nutella cheesecake topped with hazelnuts

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