Homemade Italian Fettuccine with Sage Brown Butter

By · Reviewed by AislePrompt Editorial · ·

Freshly made fettuccine pasta tossed in a nutty brown butter sauce infused with fragrant sage leaves for a simple yet elegant Italian dish. This italian-inspired pasta ready in about 55 minutes pairs large eggs, unsalted butter, leaves fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 10 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: On a clean surface, mound 2 cups all-purpose flour and make a deep well in the center; crack 3 large eggs into the well along with 1 tsp salt.
  2. Step 2: Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges until a dough forms; knead the dough with your hands for 8-10 minutes until smooth and elastic, adding extra flour to prevent sticking.
  3. Step 3: Wrap the dough in plastic wrap and let rest for 30 minutes at room temperature.
  4. Step 4: Roll out the dough thinly using a pasta machine or rolling pin, then cut into 1/4-inch wide fettuccine strips; dust with flour to prevent sticking.
  5. Step 5: Bring a large pot of salted water to a rolling boil and cook the fettuccine for 2-3 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  6. Step 6: Meanwhile, melt 6 tbsp unsalted butter in a large skillet over medium heat; add 12 fresh sage leaves and cook for 3-4 minutes until the butter foams and turns golden brown with a nutty aroma.
  7. Step 7: Add the drained fettuccine to the skillet along with 1/4 tsp freshly ground black pepper and 1/4 cup reserved pasta water; toss to coat the pasta fully in the sage brown butter sauce.
  8. Step 8: Serve immediately topped with 1/2 cup grated Parmesan cheese for a rich finish.

Equipment for this recipe

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Frequently asked questions

How long does Homemade Italian Fettuccine with Sage Brown Butter take to make?

Total time is about 55 minutes (45 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Italian Fettuccine with Sage Brown Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Homemade Italian Fettuccine with Sage Brown Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Italian Fettuccine with Sage Brown Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Homemade Italian Fettuccine with Sage Brown Butter?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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