Instructions
Bring a large pot of salted water to a boil. Cook pasta until tender, but not fully cooked. Over medium heat, add butter to a skillet large enough
to hold cooked pasta. Add sage. When the butter turns nut brown and the sage shrivels, turn heat down to simmer. Reserve one cup of the pasta water, and drain pasta. Add it to butter mixture. Raise heat
to medium. Add 1/2 cup of reserved water; stir. Mixture will be soupy. Cook for 30 seconds, until some of the water has been absorbed. Stir in the cheese. When the sauce becomes creamy, thin it with a
little more water if necessary. Season to taste. Serve.
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