Pasta al Burro One Pot

Method

1. In a pan, melt butter over medium-low heat with 2 crushed garlic cloves and 4 sage leaves. Infuse without browning the garlic.
2. Add the egg pasta directly to the pan and toast lightly for a minute.
3. Cover the pasta with water (about a finger above), increase heat and bring to a boil. Cook stirring often, adding a little water if needed, until pasta is al dente and the liquid has reduced to a creamy sauce.
4. When pasta is almost done, remove garlic and sage (reserve sage for garnish).
5. Turn off heat, add juice of half a lemon and a generous grating of Grana Padano. Mix vigorously to emulsify.
6. Plate, garnish with fried sage (optional) and more Grana Padano. Serve immediately.