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Ingredients
- 1 lb. fettuccine
- 6 tablespoons. unsalted butter
- 12 fresh sage leaves
- 4 cloves garlic, minced
- 1 cup heavy cream
- 8 ounces. mascarpone cheese, softened
- 1 cup whole milk
- 2 cups freshly grated Parmesan cheese, plus more for garnish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Cook fettuccine according to package directions until al dente, about 8 minutes. Reserve 1 cup of pasta water, then drain pasta.
- In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until crisp, about 1-2 minutes per side. Remove sage and set aside.
- Continue cooking the butter until milk solids turn golden-brown and butter browns, about 2-3 minutes.
- Add the garlic to the browned butter and cook for 30 seconds, until fragrant.
- Reduce heat to low and stir in heavy cream, mascarpone cheese and whole milk, whisking until mascarpone melts and sauce is smooth.
- Stir in Parmesan cheese, kosher salt, black pepper and nutmeg until combined.
- Add cooked fettuccine and toss until evenly coated. Add reserved pasta water, a few tablespoons at a time, to loosen sauce and create a silky consistency.
- Transfer pasta to a serving dish and top with crispy sage leaves, parsley and additional Parmesan cheese. Serve warm.
NUTRITION FACTS
PER SERVING
Calories: 848
Protein: 23.5g
Carbohydrate: 66.4g
Fiber: 2.6g
Total Fat: 53.8g
Saturated Fat: 33.2g
Cholesterol: 163mg
Calcium: 428mg
Sodium: 849mg
Potassium: 398mg
Total Sugar: 6.6g
Added Sugar: 0g
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