Tajarin with butter and sage
Olivo
4 servings
5 minutes
10 minutes
620
Italian
Main course
Alfieri's story is tied to old family recipes from the Langhe. That is why the recipe should be simple: good pasta, good fat and precise timing.
As an elegant weeknight pasta or a small primo before the main course.
A quick dish inspired by Piedmont's pasta tradition, where fine egg pasta is joined only by butter, sage and cheese.
Ainekset
- 400 g Alfieri tajarin or other thin egg pasta
- 80 g butter
- 12–16 sage leaves
- 100 ml grated Parmesan
- Black pepper
- Salt for the pasta water
Valmistusohje
- Cook the pasta al dente in plenty of salted water.
- Melt the butter in a pan and add the sage. Let the butter foam gently, but don't let it burn.
- Lift the pasta into the pan and add a little cooking water.
- Stir until the butter and cooking water form a light sauce.
- Finish with Parmesan and black pepper.
