Per 100g of pasta:
35g butter
35-40g/35-40ml of pasta water
2-4 fresh sage leaves

In a saute pan over medium to medium high heat, heat the butter until melted and slightly frothy.

Add sage leaves and fry for 20-30 seconds. Set aside.

Filled pasta will typically take about 2-5mins to cook.

Keep testing. Fish one out, and pinch it. The thickest part of the pasta (usually the edges) needs to be tender. When it doubt, bite one to confirm.

When the pasta is cooked,

-return the sauté pan to medium-high heat.

-drain the pasta and add it to your pan.

-combine pasta and sauce for about 40-60 seconds.

-add the pasta water to the pan, and vigorously swirl around/mix to emulsify.

Dust plated pasta with Parmigiano-Reggiano 24-36mo, 10-20g or to taste.

If your sauce is too loose/watery, you can tighten/thicken it by adding grated parm and stiring.

If too much water evaporates and you lose the creamy texture, don’t worry. It will still taste great.