1 teaspoon Kosher salt, plus more for pasta pot 1 pound dried fettuccine
2 cups heavy cream or half-and-half 4 tablespoons unsalted butter
10 fresh sage leaves 1/2 cup grated parmesan
Bring a large pot of salted water to boil for pasta. When you are ready to begin the sauce, slip the fettuccine into the water. Combine the cream, 1 cup pasta cooking water, the butter, sage, and half of the grated cheese in a large skillet over medium heat. Stir to melt the butter and bring just a simmer. Let simmer lightly for a minute or two, so the cream infuses the sage leaves.When the fettuccine is al dente, transfer it directly to the skillet with the simmering sauce. Season with the salt and return to a simmer. Simmer, tossing with the tongs, just until the sauce begins to coat the pasts, another minute or two. Remove from heat, sprinkle with the remaining grated cheese, and toss. Serve immediately.