Try this Fettuccine with Brown Butter and Sage recipe, or contribute your own.
Suggest a better descriptionCook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup of cooking liquid. Meanwhile, melt butter in heavy large skillet over medium low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.
Add pasta and 5 tbs grated parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 135 | ||
Calories from Fat: 128 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 37.8mg | 12 % | |
Sodium 151.8mg | 5 % | |
Potassium 20.9mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.4g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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