Brown Butter Sage Pasta - Testing

https://www.joyousapron.com/brown-butter-sage-pasta/

1 - I asked some visitors to make this dish for the first time, and it was good. It also allowed me to know what I want to try the next time I make it. 

1 lb spaghetti pasta

½ cup butter

6-9 cloves garlic minced

1 tsp salt or more to taste

½ tsp black pepper

¼ cup reserved pasta water

20-25 leaves fresh sage (10g) julienned, plus more for garnish

½ cup parmesan cheese grated, plus more to taste as needed

1. Bring a large pot of water to a boil and season generously with salt. Once boiling, add the pasta and cook, stirring occasionally, until al dente. Reserve ½ cup of the pasta water and drain.
2. Meanwhile, in a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter stops crackling and starts to foam and smells slightly nutty; this should take about 3 to 4 minutes. This step is essential to get right - not browned enough and the sauce is just greasy, and browned too much and the milk solids in the butter burns. The key is to listen to the butter, and when it stops crackling, look to the milk solids on the bottom of the pan and let them get to a nice golden brown. It will start to smell nutty.
3. Add the garlic and sage, cook for 2 more minutes. This is just to cook away that sharp raw garlic flavor and get the sage essential oils to infuse the butter without volatizing in the air (the lovely scent of sage fills the air, it may be too cooked).
4. Add pasta to the skillet. Add the reserved pasta water and toss to coat, adding the seasoning as you toss.
5. Add parmesan cheese. Toss to coat again.