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Start by cooking your spaghetti in plenty of salty boiling water and cook them until al dente or slightly undercook.
Cut in ½ a beautiful lemon.
Get yourself some nice and fresh sage leaves and a good knob of butter.
Now in a very nice and hot pan, add the butter along with the sage and a good pinch of freshly ground black pepper and stir it all together before the butter starts burning at the ladle of the pasta water.
Now go straight in with a cooked pasta and a little bit more of pasta water.
Stay there and stir it until it gets nice and creamy.
Now you can remove the sage, turn it off and add the lemon juice.
Now get ready to plate up and finish with our butter, sage and lemon sauce.
Add a good sprinkle of cheese and finish with some black pepper.