Buttered Noodles

Butter Noodles are proof that simple ingredients can be absolutely irresistible. Tossed in garlic butter and parmesan, they’re silky, comforting, and ready in minutes.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 361

Author Kim

Ingredients

8 ounces dried spaghetti noodles other noodle varieties work too
1 cup pasta water may only need 1/2 cup
4 tablespoons salted butter
1 clove minced garlic
½ cup freshly grated Parmigiano Reggiano authentic Parmesan cheese
1 teaspoon freshly chopped parsley optional to garnish

Instructions

Cook 8 ounces dried spaghetti noodles in salted water until al dente or to your preferred texture. Before draining, reserve about 1 cup pasta water and set it aside.
While the pasta cooks, melt 4 tablespoons salted butter in a large skillet and add 1 clove minced garlic. Cook over low heat just until fragrant. You want the garlic softened and infused into the butter, not browned. Remove from the heat.
Add the drained pasta to the skillet and toss to coat in the garlic butter. Stir in ½ cup freshly grated Parmigiano Reggiano, then add a little of the reserved pasta water as needed until the sauce is silky and smooth.
Taste and season with salt and pepper if needed. Finish with 1 teaspoon freshly chopped parsley and extra parmesan before serving.

Notes

Any pasta works here: I usually go with spaghetti, but bowtie, fettuccine, or orecchiette are all great options. Just use whatever you have on hand.
Use fresh parmesan if you can: Freshly grated melts right into the noodles and gives the best flavor.
Add pasta water slowly: Stir it in a little at a time, you likely won’t need the full amount.

Nutrition