Instructions

1. Fill a large pot with water, add a pinch of salt, and bring to a boil.
2. Add the linguine to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
3. While the pasta is cooking, melt the butter in a large skillet over medium heat. Once melted, add the sage leaves.
4. Cook the sage leaves in the butter until the butter starts to brown and the sage leaves become crispy, about 3-5 minutes. Be careful not to burn the butter.
5. Add the cooked linguine to the skillet with the browned butter and sage. Gently toss to coat all the pasta.
6. If the pasta seems too dry, add the reserved pasta water a little at a time until the desired consistency is achieved.
7. Season the pasta with salt and pepper, and then sprinkle with the grated Parmesan cheese. Toss again to evenly distribute the cheese.
8. Serve the pasta hot, garnishing each plate with additional Parmesan cheese and crispy sage leaves. Enjoy!