Bring a large pot of salted water to a boil.

While water is warming, add butter and sage to a skillet over medium heat. Fry sage until the color is deep green and the edges start to curl. Remove sage from pan and set on a paper towel.

After sage is removed, turn pan heat to low to allow butter to brown, but not burn.

When the water is boiling, add your pasta and cook until al dente. If you're using fresh pasta, this should only be about 2 minutes.

When the pasta is done, use tongs to directly transport the pasta into the skillet with the butter. Stir well.

Add grated parmesan, a good cranking of black pepper, and 1 tbsp pasta water. Again, stir well.

If you sauce is too thick, continue adding pasta water until it has a silky texture.

Serve pasta topped with sage leaves and more black pepper.