Makes 4 first-course servings

Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving ½ cup cooking liquid.

Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add beef and chicken broth (may be replaced with 4½ tablespoons frozen veal stock, thawed) to brown butter.

Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls, if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.