A delightful pasta dish combining the richness of a creamy sauce with the freshness of artichokes and the aromatic touch of sage.
Bring a large pot of salted water to a boil.
Use plenty of water to prevent the pasta from sticking.
Melt the butter in a large skillet over medium heat.
Ensure the butter doesn't burn; it should just melt.
Add the sage leaves and cook until they crisp up and the butter browns slightly.
Brown butter adds a nutty flavor to the dish.
Stir in the artichoke hearts and cook until heated through.
Drain the artichokes well to avoid excess liquid.
Cook the fettuccine in the boiling water until al dente.
Stir occasionally to prevent sticking.
Drain the pasta and add it to the skillet with the sauce.
Reserve a bit of pasta water to adjust the sauce consistency if needed.
Sprinkle in the Parmesan cheese and season with black pepper.
Toss well to ensure the cheese melts evenly.
Serve the pasta warm, garnished with extra Parmesan if desired.
Serve immediately for the best flavor and texture.
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