Name: Fettuccine with Brown Butter and Sage
Yield: 4 first-course
Ingredients: 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

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