Bring a pot of water to a boil for the pasta and start preparing the sauce.

In a skillet, melt the butter with 3 sage leaves. Add a sprinkle of freshly ground black pepper.

When the pasta is al dente, drain it, reserving some of the cooking water. Quickly toss the pasta in the skillet with the butter and sage. Add a little bottarga and, if needed, some of the reserved water.

Plate the pasta and garnish with sage and plenty of grated bottarga. Serve hot.

This delicious main course is ready. For extra flavor, you can add a few very thin strips of lemon zest, if you like.