Tajarin al Burro e Salvia

Name: Tajarin al Burro e Salvia
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g tajarin; 80 g butter; 12 sage leaves; 60 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Tajarin al Burro e Salvia is a classic dish from Piedmont, a region known for its rich culinary traditions. Often enjoyed during the truffle season, this dish highlights the region's affinity for simple yet deeply satisfying flavors. Tajarin, an egg-rich pasta, serves as the foundation, marrying perfectly with butter and sage to create an elegant and comforting meal.

The taste of Tajarin al Burro e Salvia is a delicate balance of buttery richness and aromatic sage, with the Parmigiano-Reggiano adding a savory depth. The texture is silky and luxurious, with each strand of pasta coated in the fragrant sauce. This dish, though simple, captures the essence of Piedmontese cooking, where quality ingredients lead to profound flavors.

Ingredients

400 gtajarin
80 gbutter
12sage leaves
60 gParmigiano-Reggiano
to tastefine sea salt

Method

Fill a large pot with water, about three-quarters full, and place it over high heat. Once the water reaches a rolling boil, add a generous amount of fine sea salt, roughly a tablespoon, to season the water. This step is crucial as it will enhance the flavor of the tajarin as it cooks.
In a wide pan, preferably non-stick or stainless steel, melt 80 g of butter over medium heat. Add the 12 sage leaves to the pan, allowing them to infuse the butter with their aroma. Cook the sage until the leaves become crisp and the butter turns a light golden brown, releasing a nutty fragrance. Taste the sauce and add a pinch of fine sea salt if needed.
Once the water is boiling and salted, add 400 g of tajarin to the pot. Stir gently to prevent the strands from sticking together. Cook the pasta until it is just shy of al dente, which means it should still have a slight bite when tasted.
Before draining the pasta, reserve a cup of the starchy pasta water. This water will help to bind the sauce and pasta together, creating a silky texture.
Drain the tajarin and immediately transfer it to the pan with the sage-infused butter. Toss the pasta gently to coat it evenly with the sauce. If the pasta seems dry, add a splash of the reserved pasta water, a little at a time, until the sauce clings smoothly to the noodles.
Grate 60 g of Parmigiano-Reggiano over the pasta while it is still in the pan, and toss again to combine. The cheese should melt into the sauce, adding richness and depth to the dish.
Serve the Tajarin al Burro e Salvia hot, ensuring each portion has a few crispy sage leaves on top. The pasta should be glossy, with the sauce lightly coating each strand, and the aroma of sage and butter should be inviting.