Fettuccine with Creamy Sage Alfredo Sauce

Fettuccine with Creamy Sage Alfredo Sauce

8 tablespoons unsalted butter, cut into pieces
8 large, fresh sage leaves
1 cup heavy cream
1/2 cup low-sodium canned chicken broth
Salt and freshly ground black pepper
1/2 lb. dried fettuccine
1/2 cup freshly grated parmigiano-reggiano, plus more for topping

Cook pasta according to package instructions; drain. Meanwhile, in a large skillet, combine the butter and sage. Stir over low heat until the butter has melted. Add the cream and broth and bring to a boil; cook until the sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Add the drained pasta to the skillet and cook gently on low for a few minutes for the pasta to absorb the sauce. Remove the pasta from the heat and stir in the grated cheese, and season with pepper. Serve with additional grated cheese.