Recipe by Lydia Bastianich

1 pound Fettuccine 

1 1/2 sticks of butter (12 tablespoons), or more to taste 

10 whole fresh sage leaves 

1 cup hot water from the pot of your pasta of choice 

1 cup Grana Padano or Parmigiano-Reggiano cheese, grated 

Cook pasta according to pasta instructions.  While fettuccine cooks, melt the butter in a saute pan over medium heat until just foaming.  Gently lay the sage in the pan and heat until the leaves crisp up, about a minutes.  Ladle in 1 cup boiling pasta water; stir the sauce, and simmer for about 2 minutes, reducing liquid by half.  Grind the black pepper directly into the sauce.  Keep the sauce hot over very low heat; return to a simmer, and immediately add cooked pasta to the sauce.  Toss with the sauce, then remove from heat, and sprinkle with cheese just before serving.