While your pasta
cooks, melt butter
in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette
") appears in the thinnest liquid of the butter. Add sage
leaves and remove from heat. Add lemon juice
and set aside. Drain
the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese
, toss to coat and serve immediately.