Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking.

While the pasta cooks, heat a splash of olive oil in a skillet over medium heat. Add the fresh sage leaves and fry them for about 10-20 seconds, or until they turn golden and crispy. Remove from heat and set aside.

In a mixing bowl, whisk together the mascarpone, organic egg yolk, and freshly squeezed orange juice. Season with salt to taste and adjust the orange juice for your preferred level of sweetness.

Once the spaghetti is cooked, drain it well while reserving a little pasta water. Immediately add the hot spaghetti to the bowl with the mascarpone mixture, tossing quickly to ensure an even coating. If the sauce is too thick, add a splash of the reserved pasta water.

Plate the creamy pasta generously, topping with crispy sage, a sprinkle of freshly cracked black pepper, and a dash of orange zest. Serve while warm.