Tajarin pasta with sage butter

Use the richest fresh egg pasta you can find to recreate this speciality of Piedmont, Italy. The dish is incredibly simple to make, only needing 15 minutes

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 458
  • fat 23g
  • saturates 14g
  • carbs 49g
  • sugars 2g
  • fibre 3g
  • protein 11g
  • salt 0.6g


  • 100g butter
  • small pack sage, leaves picked
  • 100ml chicken or vegetable stock
  • ½ lemon, juiced
  • 350g fresh egg taglierini (or fresh egg tagliatelle or linguine)
  • grated parmesan (or vegetarian alternative), to serve


  1. Melt the butter in a frying pan. Add the sage leaves, then cook on a low heat until the butter turns nutty and smells biscuity. Scoop out the sage leaves and set aside. Add the stock and half the lemon juice, and whisk well.

  2. Bring a large pan of salted water to the boil. Tip in the pasta and cook following pack instructions, then use tongs or a spaghetti spoon to transfer it to the butter pan. Toss well, adding a spoonful of the pasta water if needed to loosen the sauce. Add extra lemon juice and seasoning to taste.

  3. Divide between warm pasta bowls and serve topped with the sage leaves, lots of black pepper and parmesan.

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