Brown Butter & Sage Mezzi Rigatoni

Method

1. 01
   Step 1Fry the sage

   In a large pan, melt butter over medium heat. Add fresh sage leaves and fry until crispy and fragrant. The butter will begin to brown.

   Note

   Watch the butter carefully—it should turn golden and nutty but not burn.

   SageButter
2. 02
   Step 2Add garlic

   Add sliced garlic to the browned butter and sage. Sauté until fragrant and lightly golden.

   Note

   Don't let the garlic burn—it should be aromatic and soft.

   Garlic
3. 03
   Step 3Grate the cheese

   Finely grate the pecorino romano cheese and set aside.

   Pecorino
4. 04
   Step 4Prepare egg mixture

   In a bowl, whisk together the egg yolks (reserve whites for another use or discard), grated pecorino, and a splash of pasta water until smooth and creamy.

   Note

   Use warm pasta water to temper the eggs and help them emulsify.

   PecorinoEggWater
5. 05
   Step 5Cook the pasta

   Boil the mezzi rigatoni in salted water until al dente. Reserve a cup of pasta water before draining.

   Note

   The starchy pasta water is key to binding the sauce.

   WaterRigatoni
6. 06
   Step 6Toss and emulsify

   Add the drained pasta to the pan with the browned butter, sage, and garlic. Off the heat, pour in the egg-pecorino mixture and toss vigorously, adding reserved pasta water a splash at a time until the sauce is glossy and coats every piece of pasta.

   Note

   Keep the pan off heat to avoid scrambling the eggs. The residual heat and pasta water will create the creamy texture.

   ButterSageGarlicEggPecorinoWaterRigatoni
7. 07
   Step 7Season and serve

   Finish with freshly cracked black pepper. Serve immediately, garnished with extra pecorino and fried sage if desired.

   Note

   Enjoy with a glass of white wine for the full date-night experience.

   Black pepperPecorinoSage