If Ragù is the voice of Emilia-Romagna — rich, talkative, and communal — Tagliatelle al burro e salvia is its whisper. This is not a dish of spectacle, but of intimacy: butter, sage, and fresh pasta working together with almost devotional restraint.
In Bologna and the surrounding plains, fresh egg pasta has always been central to home cooking. Before tomatoes became widespread, and long before modern restaurant trends, families relied on what they had in abundance: eggs, flour, dairy, and garden herbs. Butter-and-sage is one of the oldest sauces in this repertoire — a dressing that lets the pasta itself remain the protagonist.
The cultural significance of this dish lies in its timing. It is most often cooked in autumn, when sage is lush, aromatic, and slightly resinous. In country kitchens, bundles of sage hang from beams; a few leaves are all that is needed to transform melted butter into something nutty, floral, and deeply comforting.
Technically, this dish is about controlled browning. Butter is melted gently until it foams and turns nocciola (hazelnut-coloured). It must never burn; the line between aromatic and bitter is thin. Sage is added at just the right moment so it crisps lightly, releasing its fragrance into the fat.
Equally important is the pasta. In Emilia, this dish is traditionally served with fresh tagliatelle — broad, silky ribbons made with eggs and soft wheat flour. Their porous texture absorbs the butter rather than repelling it, creating a glossy, tender coating.
Unlike Roman pasta traditions, there is no pecorino here. The cheese is Parmigiano Reggiano, grated finely and added sparingly, so it deepens flavour without dominating. The overall effect should be gentle, not aggressive.
In trattorias, this is often a primi piatto before roast meats or braised dishes. At home, it can stand alone — a bowl of golden noodles that feels both humble and luxurious.
What makes this recipe timeless is its honesty. There is nowhere to hide: mediocre butter, dull sage, or poor pasta will be obvious. But when each element is right, the result is transcendent.
Recipe — Tagliatelle al Burro e Salvia (serves 4)
Ingredients
- 400g fresh tagliatelle
- 120g unsalted butter
- 12–15 fresh sage leaves
- Fine salt
- 60g Parmigiano Reggiano, finely grated
- Optional: a little pasta cooking water
Method
- Bring a large pot of salted water to a rolling boil.
- Cook tagliatelle for 2–3 minutes until just tender. Reserve a cup of pasta water.
- In a wide pan, melt butter slowly over medium-low heat until foaming and lightly nutty in aroma.
- Add sage leaves and let them crisp gently for 30–40 seconds.
- Transfer pasta straight into the butter with a splash of cooking water.
- Toss vigorously so the sauce emulsifies and coats every strand.
- Off the heat, fold in Parmigiano. Adjust with a little more water if needed.
