Kerrygold's butterfat browns easily into something rich and toasted, and when you scrape that sediment over hot pasta with sage, you have dinner in thirty minutes. The olive oil in the butter keeps it from burning.

Serves 2. 30 minutes, 10 at the stove.

About 940 calories a serving, 12 g protein, 68 g carbohydrate, 70 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 4 quarts water and 2 teaspoons salt in a pot and bring to a rolling boil. Add 6 oz dried pasta and stir once to prevent sticking; cook until al dente according to package directions, about 9 to 12 minutes. Reserve 1 cup pasta water before draining.12 min
2. While the pasta cooks, cut 6 oz Kerrygold into small cubes and place in a heavy-bottomed skillet over medium-high heat. Cook without stirring until the solids separate from the fat and turn deep golden, 4 to 5 minutes, then swirl the pan to encourage even browning until nutty-smelling and dark amber, another minute. Watch it closely to avoid scorching.5 min
3. Off heat, stir 1 teaspoon dried sage into the brown butter and let it bloom for 30 seconds. Add the drained pasta and toss to coat, adding 2 tablespoons pasta water to loosen if needed. Taste and adjust with salt and pepper.
4. Divide between two bowls and grate zest from 1 lemon over the top. Serve at once.

Note Swap the sage for dried thyme or oregano if you have it. Leftovers reheat gently in a skillet with a splash of pasta water; eat cold the next day too. Serve with a sharp green salad or roasted vegetables on the side.