Brown Butter Sage Pioppino Pasta

Brown Butter Sage Pioppino Pasta


8 oz fresh Pioppino mushrooms

Fettuccine pasta, enough for 2 servings (can substitute with bucatini, linguini or your favorite long pasta)

2 tablespoons butter 

Fresh sage leaves 

Freshly grated Pecorino Romano, as much as you’d like but at least ½ cup 

Salt and pepper to taste


  1. Add butter to a sauce pan over medium heat and brown (move butter around until it is frothy and starts to smell nutty…yum! Browning butter always intimidated me…but turns out its so simple! If in doubt, my advice is to use a lower heat and take your time. The flavor is next level.) 
  2. Add 5-7 sage leaves to the butter and fry until crispy
  3. Remove and set aside 
  4. Clean up the ends of the Pioppino mushrooms and add to brown butter. Continue to cook over medium heat until mushrooms are fully cooked, about 10 minutes 
  5. Meanwhile, bring a pot of salted water to a boil for the pasta 
  6. Cook pasta per package instructions, reserve a cup or two of pasta water 
  7. Add fully cooked pasta, cheese, and fried sage to the pan with the mushrooms and combine. Add pasta water as needed. 
  8. Season with salt and pepper before serving