Cook ½lb pasta (I used fusilli lunghi) in salted water until al dente.
Add 4 tbsp of butter to a pan on medium heat and cook until slightly browned. Stir throughout.
Add 2 cloves of minced garlic and 4 chopped sage leaves.
Cook until fragrant then add 1 cup of heavy cream.
Bring to a simmer and season with salt, pepper, garlic/onion powder.
Add your cooked pasta, ¾ cup parmesan cheese and a dash of pasta water.
Mix together and let cook for a few minutes. Stirring occasionally.
Top with more Parm and enjoy!
