Bronze die cut fettuccine clings to its sauce better than smooth pasta, so a simple brown butter and sage dressing feels generous. This shelf holds your dinner already; all you need is time to boil water and clarify butter. Serve it plain or scattered with what cheese you have.

Serves 2. 20 minutes, 8 at the stove.

About 630 calories a serving, 15 g protein, 84 g carbohydrate, 26 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil, then add 8 oz of fettuccine and stir once. Cook until the pasta is tender when bitten, about 9 minutes.9 min
2. While the pasta cooks, cut 4 tablespoons of butter into small pieces and place them in a small pan over medium heat. Tear 6 fresh sage leaves and watch as the butter foams and turns light brown, about 3 to 4 minutes.4 min
3. When the pasta is done, scoop out a cup of pasta water, then drain the fettuccine. Add the pasta to the brown butter and sage, pour in 1/4 cup of pasta water, and toss gently until the sauce coats every strand, about 1 minute. Season with salt and pepper.

Note Swap fresh sage for dried if needed: use one-quarter the amount. Leftovers keep for two days in an airtight container and reheat gently with a splash of water. Grate cheese over the bowl if you have it, or serve with bread to soak the sauce.