The fog came down overnight and had not lifted by morning. I could not see the fence.
Serves one.
pasta, spaghetti or similar, 100g butter, unsalted, 3 tablespoons fresh sage leaves, 8 to 10 parmesan, finely grated, a generous handful salt black pepper
Water goes on first. Salt it heavily once it boils. The pasta cooks in whatever time the package says.
While the pasta cooks, the butter goes into a light-colored pan over medium heat. It will foam, then quiet, then begin to smell like something is happening. Take it off the heat before it gets too far. The sage leaves go in all at once. They will spit briefly and then go still. A minute at most. They should be dark and rigid and smell like the end of something.
Reserve a cup of pasta water before draining. The drained pasta goes into the pan with the butter and sage over low heat. Pasta water goes in a splash at a time, stirred, until everything is loose and looks like it belongs together. Parmesan goes in off the heat, as much as seems right.