Name: Brown Butter & Sage Mezzi Rigatoni
Cook time: 1500 s
Total time: 1500 s
Yield: 2

Brown Butter & Sage Mezzi Rigatoni

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25 min

Posted on Feb 9, 2026

B

breadbakebeyond

2 servings

2 servings

Ingredients

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Directions

1

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2

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3

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4

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5

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8

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Notes

Troubleshooting the Emulsion: If the sauce "breaks" (looks oily or separated) or the eggs begin to grain, add 1 tablespoon of heavy cream and whisk vigorously. The cold cream helps re-bind the emulsion and smooths out the texture. Salt: Pecorino Romano is significantly saltier than Parmesan. Taste the finished pasta before adding any additional salt. Equipment: A saucier is recommended over a skillet, the rounded bottom allows a whisk or spoon to reach the entire surface area, ensuring the sauce emulsifies evenly without sticking to the corners.

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