Kerrygold's high butterfat content turns golden and nutty when browned, making it the star here. A weeknight dinner that takes fifteen minutes and tastes like you spent an hour in the kitchen.

Serves 2. 20 minutes, 15 at the stove.

About 840 calories a serving, 19 g protein, 106 g carbohydrate, 38 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a pot of salted water to boil for the pasta. While it heats, mince 3 cloves of garlic. Toast 1/2 cup of breadcrumbs in a large skillet over medium heat, stirring often, until golden, about 3 minutes, then set aside.5 min
2. Cut 6 tablespoons of Kerrygold into small pieces and return the skillet to medium-high heat. Add the butter and swirl the pan as it melts, watching for the solids to turn deep golden and smell nutty, about 4 minutes.4 min
3. Add the minced garlic and 1 teaspoon of dried sage to the brown butter, stirring constantly for 30 seconds until fragrant.1 min
4. Cook the pasta in the boiling water until just under al dente, about 2 minutes less than the package says, then drain and reserve 1 cup of the cooking water.
5. Tip the hot pasta into the skillet with the brown butter and toss gently, adding 1/4 cup of the pasta water at a time until the sauce clings to each strand, about 1 minute. Season with salt and pepper to taste.2 min
6. Divide the pasta between two bowls and scatter the toasted breadcrumbs over each portion.

Note Swap fresh sage leaves for dried sage if you have them, stirring them in at the very end. Leftovers keep in an airtight container for one day but are best eaten fresh. Serve with a bitter green salad dressed with lemon.