Equipment
Ingredients
Sauce and Pasta
- 120 g unsalted butter, divided
- 12 fresh sage leaves
- 240 g frozen petite peas
- 60 ml water
- 2 g salt
- 1 g black pepper, freshly ground
- 450 g fresh fettuccine
- 115 g parmesan cheese, grated, divided
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 421 kcal
- Protein
- 16 g
- Carbohydrates
- 31 g
- Fat
- 26 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 590 mg
- Saturated Fat
- 16 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 97 mg
- Potassium
- 112 mg
- Calcium
- 307 mg
- Iron
- 2.2 mg
- Magnesium
- 41 mg
- Phosphorus
- 259 mg
- Zinc
- 1.5 mg
- Vitamin A
- 268 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.27 mg
- Niacin
- 1.7 mg
- Folate
- 88 mcg
- Water
- 123 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 160°C (325°F).
Melt 60g of butter in a small saucepan over medium heat.
Add the sage leaves to the butter and cook until they become crisp.
Continue cooking the butter until it begins to brown and develops a nutty aroma.
Add the frozen peas and cook for 1 minute while stirring.
Stir in 60ml of water, cover the pan, and reduce the heat to low. Cook for 10 minutes.
Season the pea mixture with salt and pepper to taste.
Boil a large pot of salted water and cook the fresh fettuccine for 2 to 3 minutes until al dente.
Drain the pasta thoroughly in a colander.
In the large pot, toss the fettuccine with the remaining 60g of butter, 80g of Parmesan, and the pea-and-sage mixture.
Transfer the mixture to an ovenproof dish and sprinkle with the remaining 35g of Parmesan.
Bake in the preheated oven at 160°C (325°F) for 5 minutes.
Chef's Notes
- Don't rush the browning of the butter. Watch for the milk solids to turn a golden-brown and smell the nutty aroma; this is crucial for flavor development.
- For extra crispy sage, ensure the leaves are completely dry before frying them in the butter.
- Reserve a little pasta water before draining. If the sauce seems too thick when tossing the pasta, a tablespoon or two of this starchy water can help emulsify and loosen it.
- Taste and adjust seasoning at multiple stages, especially after adding the Parmesan, as its saltiness can vary.
- Fresh fettuccine cooks very quickly. Keep a close eye on it to prevent it from becoming mushy.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat on the stovetop with a splash of water or butter to restore the sauce consistency.
Troubleshooting
Butter has a bitter, burnt taste
Cause: The butter was cooked too long or at too high a temperature after browning.
Fix: Cannot be fixed; the sauce must be restarted.
Prevention: Remove the pan from heat or add the peas immediately once the butter turns golden brown.
Pasta is mushy and soft
Cause: The fresh pasta was overcooked in the water or during the baking step.
Fix: Cannot be fixed.
Prevention: Ensure fresh pasta is boiled for no more than 3 minutes before draining.
Cultural Context
This dish highlights the Italian appreciation for simple, fresh ingredients. Browned butter, known as 'beurre noisette' in French culinary terms but a technique used universally, adds a depth of flavor that elevates humble components like peas and pasta. It's a dish that speaks to 'cucina povera' (peasant cooking), where common ingredients are transformed into something delightful.
