Bring a large pot of salted water to boil. Cooking the pasta according to package directions.
While pasta is cooking, in a medium skillet over medium heat, melt butter. Add sage leaves. Cook until butter browns and sage becomes almost crispy.
Drain pasta, reserving 1/4 cup cooking water.
Remove sage leaves and add pasta to the frying pan with the butter sauce, tossing to coat.
Stir in pasta water. Toss continuosly and cook over medium heat until water is absorbed.
To serve, plate the Tajarin, stir in cheese, salt and pepper, a sage leaf on top.
