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1
Bring a large pot of water to a boil and salt it.
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2
Cook the pasta until it is tender but a little short of the point at which you want to eat it.
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3
Meanwhile, put the butter in a skillet or saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage.
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4
Cook until the butter turns nut-brown and the sage shrivels, then turn the heat down to a minimum.
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5
When the pasta is just about done, scoop out a cupful of the cooking water.
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6
Drain the pasta, immediately add it to the butter-sage mixture, and raise the heat to medium.
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7
Add 1/2 cup of the water and stir; the mixture will be loose and a little soupy.
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8
Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
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9
Stir in the cheese; the sauce will become creamy.
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10
Thin it with a little more water if necessary, season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
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11
Try fresh parsley, thyme, chervil, or other green herbs in place of sage.
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12
Cook 1/4 to 1/2 cup minced shallot or onion in the butter, just until translucent.
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13
Toast 1/2 cup bread crumbs or chopped nuts in the butter, just until lightly browned.
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14
Substitute extra virgin olive oil for some or all of the butter.
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15
The result will be good if not as creamy.
