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Fettuccine with Brown Butter and Sage
- 1 8.8-ounce package dried egg fettuccine (such as De Cecco)
- 4 1/2 tablespoons butter
- 20 fresh sage leaves, stemmed
- 4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
- 5 tablespoons grated Parmesan cheese plus additional for serving
Directions:View on Bon Appetit
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