BUTTER NOODLES

Ingredients

• 12 ounces Egg Noodles (extra‑wide or regular works; dried)
• 3 tablespoons Unsalted Butter (cut into small pieces for quick melting)
• 0.25 cup Parmesan Cheese (freshly grated; adds salty richness)
• 2 tablespoons Fresh Parsley (chopped finely; optional garnish)
• to taste Salt (use sparingly; pasta water already salted)
• to taste Black Pepper (freshly cracked preferred)
• 0.5 cup Pasta Water (reserved from cooking noodles; keeps sauce creamy)

Instructions

1. Boil Water

   Fill a large pot with water, bring to a rolling boil over high heat.

   Time: PT3M

2. Season Water

   Add 1½ tablespoons (about ½ tablespoon per quart) of salt to the boiling water.

   Time: PT1M

3. Cook Egg Noodles

   Add the 12 oz egg noodles, stir once, and cook according to package directions (7‑9 minutes) until al dente.

   Time: PT8M

4. Reserve Pasta Water

   Before draining, scoop out about ½ cup of the hot pasta water and set aside in a heat‑proof cup.

   Time: PT1M

5. Drain Noodles

   Drain the noodles in a colander, shaking off excess water.

   Time: PT1M

6. Melt Butter in Noodles

   Return the empty pot to the stove (off the heat) or use the skillet, add the hot noodles, then add 3 Tbsp unsalted butter. Toss until butter fully melts.

   Time: PT2M

7. Create Creamy Base

   Stir in ¼ cup reserved pasta water; mix until a light sauce coats the noodles.

   Time: PT1M

8. Add Cheese and Seasonings

   Sprinkle the grated Parmesan over the noodles, add cracked black pepper, and toss thoroughly. Taste and add salt only if needed.

   Time: PT2M

9. Finish with Parsley

   Stir in the chopped fresh parsley for color and freshness.

   Time: PT1M

10. Serve

    Transfer the butter noodles to a serving bowl and serve immediately as a side or a noodle vessel for your main dish.

    Time: PT1M

Nutrition Facts

Calories

220

Protein

7 g

Carbohydrates

28 g

Fat

9 g

Fiber

1 g