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- 6 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon chopped fresh sage
- 2 tablespoons heavy cream
- 1/2 cup grated parmigiano-reggiano
In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat. Add 1/2 cup grated parmigiano-reggiano cheese when tossing with pasta.