Bring a pot of water to a boil.

Once the water is hot, place the bag with the butter into the water and let it soften (do not let it melt completely).

Add the bag with the hazelnut and sage cream into the water and warm it up for 2–3 minutes.

When the butter has softened, transfer it to a pan and let it melt gently over low heat. Keep the hazelnut cream aside.

When the water is boiling, cook the pasta. Once it floats to the surface, wait 2 more minutes, then transfer it to the pan with the melted butter and sauté gently.

Plate the pasta and finish with the hazelnut and sage cream on top.