Fettuccine with Creamy Sage Sauce
Indulge in the ultimate comfort food with this Fettuccine with Creamy Sage Sauce, a decadent pasta recipe that marries rich, velvety textures with earthy, aromatic flavors. Perfectly cooked fettuccine is coated in a luxurious sauce made from heavy cream, melted butter, and freshly grated Parmesan cheese, while crisp sautéed sage leaves add a fragrant touch of elegance. The real magic happens with a hint of garlic and a splash of reserved pasta water, creating a lusciously smooth sauce that clings to every strand of pasta. Ready in just 30 minutes, this dish is ideal for cozy weeknight dinners or as an impressive centerpiece for special occasions. Serve it piping hot with an extra sprinkle of Parmesan and a side of crusty bread for a truly unforgettable meal! Keywords: creamy sage sauce, fettuccine recipe, Parmesan pasta, weeknight pasta dishes, quick Italian recipes.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 10 leaves fresh sage leaves
- 2 cloves garlic cloves
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the sauce. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the sage leaves to the skillet and sauté for 1–2 minutes until fragrant and slightly crisp. Remove the sage leaves and set them aside for garnish.
Add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook for 30 seconds until aromatic, being careful not to burn it.
Reduce the heat to low and stir in the heavy cream. Simmer the cream gently for 2–3 minutes, stirring frequently.
Slowly add the grated Parmesan cheese to the cream, stirring constantly to create a smooth sauce. If the mixture seems too thick, add a splash of reserved pasta water until your desired consistency is reached.
Season the sauce with salt and black pepper to taste.
Add the cooked fettuccine to the skillet and toss it with the sauce until well coated. If needed, add more reserved pasta water to loosen the sauce.
Transfer the pasta to serving plates and garnish with the sautéed sage leaves and additional Parmesan cheese, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
