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The flavour of the sage and the butter, with the umami of the cheese and the acidity of the lemon works so well all together. Butter, Sage and Lemon Spaghetti, a pasta that you'll fall in love with it!
Start by cooking the spaghettoni in plenty of salted boiling water until al dente or slightly undercooked.
In a pan, over a medium high heat, add the butter and the sage with leaves and stem. Add also a good pinch of freshly ground back pepper. Stir it well all together until the butter is completely melted and the sage starts gently frying.
Just before the butter starts burning add a full ladle of the pasta water. Keep the pan on a medium high heat and give it a good stir to emulsify the sauce.
Add the spaghetti to the butter and sage sauce followed by a ½ a ladle more of the pasta water. Keep stirring well until it gets nice and creamy.
Remove and discard the sage, turn the heat off and add the lemon juice. Give it a last stir and serve up with a touch more of black pepper and lots of grated Grana Padano cheese on top! Enjoy!