This very simple recipe came from the book How to Cook Everything by Mark Bittman. I've been desperate to find recipes that highlight using sage and out of all the cookbooks we had at the time, this was really the only one with a sage recipe. It was basically just pasta with a sauce of butter, parmesan & sage, like the title says. However, I was really disappointed in it. It was good, but not outstanding like I had hoped. Just was a bit dry really. Oh well...may try it again or hopefully find a new sage based recipe.
1 comment:
Try adding some of the pasta cooking water next time, it's a trick to help make the sauce creamier. (Like in Spaghetti Carbonara-if you're interested check out my blog for details).
here's the link:
http://sowhatdoesavegetarianeat.blogspot.com/2007/10/roccos-spaghetti-carbonara.html
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