In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat.
Add 1 teaspoon chopped fresh sage and cook stirring often, until butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat.
Add 1/2 cup grated parmigiano-reggaino cheese when tossing pasta.