Cipriani Spinach Tagliarelle with Brown Butter, Sage & Lemon Oil

At the Lello table

A good brown-butter pasta is an exercise in timing. The butter should be hazelnut-colored and aromatic, never burnt; the sage should be crisp, not bitter. Thin spinach tagliarelle catches the sauce without requiring cream. Finish with lemon-infused olive oil away from the heat so the citrus remains clear.

Method

1. Bring a large pan of generously salted water to a lively boil. Meanwhile, melt the butter in a wide skillet over medium heat.
2. Add the sage leaves. Swirl the skillet for 3 to 5 minutes, until the butter foams, its milk solids turn amber and the sage crisps. Reduce the heat as soon as it smells nutty. Lift out several sage leaves for garnish.
3. Cook the Cipriani spinach tagliarelle according to its package, approximately 3 minutes. Taste early: the thin ribbons should be tender with a little life remaining.
4. Before draining, save at least 1/4 cup / 60 mL pasta cooking water. Transfer the pasta directly into the brown-butter skillet with 2 tablespoons / 30 mL of that water. Toss gently over very low heat for 30 seconds.
5. Remove the skillet from the heat. Add the finely grated Parmigiano, lemon zest and black pepper. Toss again, adding a little more pasta water until the butter and cheese form a glossy coating. Season cautiously; the pasta water and cheese already bring salt.
6. Divide among warm bowls. Scatter the reserved crisp sage and a little more Parmigiano over the pasta, then finish with the measured lemon-infused olive oil. Serve at once.

Lello Note

• Brown butter is ready when the foam begins to settle and the flecks on the base are chestnut-brown. Move the skillet off the heat immediately if it darkens too fast.
• Finishing oil is an accent, not the sauce: two teaspoons across the whole dish are enough to brighten its buttery depth.
• For two generous main dishes use the full 250 g packet; for three smaller first courses, divide evenly.

Substitutions

• Plain Cipriani egg tagliarelle can replace the spinach version; the finished plate will be golden rather than green.
• No fresh sage? Make brown butter alone and add a small pinch of fresh thyme off the heat. Avoid dried sage, which can be harsh here.
• A good plain extra virgin olive oil with a little extra fresh lemon zest can replace the lemon-infused oil.

To serve

Serve immediately, with a bitter-leaf salad and chilled sparkling water or a crisp white wine. Let the pasta be the centerpiece; heavy sauces or extra toppings would obscure its delicacy.

Storage & make-ahead

Best eaten as soon as dressed. If necessary, refrigerate leftovers promptly in a covered container for up to 2 days and warm gently with a little water; the sage will lose its crispness.