Serves 2
Directions
- 1Brown the butter over medium heat until golden and nutty-smelling.
- 2Add the sage leaves and hazelnuts and let them sizzle briefly.
- 3Pour in the heavy cream and simmer for 2–3 minutes until a creamy sauce forms.
- 4Cook the spaghetti in generously salted water until al dente.
- 5Transfer the spaghetti directly to the pan.
- 6Add a splash of pasta water, the lemon zest and lemon juice.
- 7Toss the pasta until evenly coated in the sauce.
- 8Finely grate in plenty of pecorino and season with black pepper and salt to taste.
Ingredients
- 80 g butter
- 12 –14 fresh sage leaves
- 30 g hazelnuts, lightly crushed
- 150 ml heavy cream
- 200 g spaghetti
- 1 lemon, zest and juice
- 80 g pecorino, finely grated
- Freshly ground black pepper
- Salt
Equipment
pan
Tips
- Loosen with more pasta water if needed.
- Serve immediately and top with extra pecorino!
Related recipes
Limoncello Sangria
Italian · Drink
Lemon Butter Parmesan Chicken
Italian · Drink
Italian roasted chicken and potatoes
Italian · Drink
Vegan Mozzarella
Italian · Drink
Shreddable Mozzarella (from white beans)
Italian · Drink
Light Lemon Garlic Pasta with Salmon
Italian · Drink
Vegan Mortadella Sandwich
Italian · Drink
Caramelized Onion Pasta
Italian · Drink1h
Crepes
Italian · Drink30m
Crispy Garlic Parmesan Potato Balls
Italian · Drink
Tonnarelli con burro, alici e live
Italian · Drink
Lemon Chicken Orzo
Italian · Drink40m