Butter and Lemon Pasta

Method

1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
2. Meanwhile, in a pan, melt a generous tablespoon of butter over medium heat.
3. Add two ladles of pasta cooking water to the pan and stir to create a creamy emulsion.
4. Grate some black pepper into the pan and add 4 small sage leaves.
5. When the pasta is nearly done, transfer it directly into the pan with the butter sauce.
6. Squeeze the juice of half a lemon over the pasta, being careful to remove any seeds.
7. Toss the pasta vigorously, adding a little more cooking water if needed to achieve a creamy consistency.
8. Serve immediately, finishing with extra black pepper to taste.