Ingredients
- Salt 8 Tbs. unsalted butter, cut into pieces
- 8 large, fresh sage leaves
- 1 cup heavy cream
- 1/2 cup homemade chicken stock or lower-salt canned chicken broth
- Freshly ground black pepper
- 1/2 lb. dried fettuccine
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 oz. ricotta salata, preferably smoked (ricotta affumicata), cut into thin shards with a vegetable peeler or on the side of a box grater
Directions
- Bring a large pot of water to a boil; add about 1 Tbs. salt. In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted. Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 minutes. Season with salt and pepper. Remove the sauce from the heat but keep it warm.
- Meanwhile, cook the fettuccine until al dente, 10 to 12 minutes. With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.) Cook gently on low for a few minutes for the pasta to absorb the sauce. Remove the pasta from the heat and stir in the grated cheese; season amply with pepper. Serve in warmed bowls topped with the shaved ricotta.
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