Boil the gigli pasta in plenty of salted water.
Fry the sage leaves in extra virgin olive oil until crispy.
In another pan, melt the butter, add the cooking water and the gigli pasta cooked “al dente”, let the pasta dry over the heat and off the heat, stir in plenty of Tuscan pecorino PDO and black pepper until it is creamy.
Step 3 – Serving
Serve in a deep dish with crispy sage and lots of Tuscan ham PDO.