First courses · Serves 2
Pasta with ghee and sage
Crisp sage in ghee and a ladle of pasta water to bind the sauce.
- Preparation
- 5 minutes
- Cooking
- 10–12 minutes, depending on the pasta shape
Recipe suggestion: quantities and times are indicative.
Start cooking ↓Ingredients
Serves 2
- 180 g pasta, for example tagliatelle or mezze maniche
- 2 tablespoons ghee (about 30 g)
- 8–10 sage leaves
- 40 g grated mature cheese
- Salt and black pepper
Preparation
- Bring the water to the boil, salt it and cook the pasta.
- Meanwhile, melt the ghee in a wide frying pan over a medium-low heat. Add the well-dried sage and let it infuse for 1–2 minutes, until the leaves turn crisp, without letting the ghee darken.
- Drain the pasta al dente and keep back a ladle of the cooking water. Tip the pasta into the pan with a little of the water and stir over a high heat to bind the sauce.
- Turn off the heat, add the cheese and pepper, stir and serve straight away.
The role of ghee
The ghee takes on the aroma of the sage and, with a little pasta water, becomes the sauce for the pasta.
In the kitchen
Dry the sage leaves well: water in contact with hot ghee makes it spit.
The move that makes the difference
Bind with the pasta water
Add the cooking water a little at a time and stir over a high heat until the sauce coats the pasta.
