Easy Parmesan Buttered Noodles - Inspired Taste

A generous amount of butter, parmesan, and starchy pasta water are the secret to my incredible parmesan buttered noodles recipe.

If you’re reading this and wondering, aren’t buttered noodles just cooked noodles and melted butter? They could be, but not my version!

For the best buttered noodles, stir noodles into a mixture of pasta cooking water, butter, and parmesan. They taste SO much better. For another easy pasta recipe, see my fettuccine Alfredo or try this cacio e pepe recipe made with a simple cheese and pepper sauce.

Key Ingredients

• Noodles: I love using egg noodles (like the ones we use in chicken noodle soup), but you can substitute other pasta shapes. Spaghetti, linguini, or curly pasta shapes are perfect for catching the sauce.
• Parmesan: If you have some parmesan on hand, use it! It makes this dish taste so much better. It adds a salty and flavorful element to the sauce. You can leave it out for plain buttered noodles.
• Butter: I love using rich European-style salted butter in this recipe, but you can use whatever you have.
• Herbs and Black Pepper: Fresh parsley or basil are excellent for finishing your buttered noodles, but they are optional. I also love to add a sprinkle of black pepper for extra flavor.

Find the full recipe with measurements below.

Tips for Making the Best Buttered Noodles

My buttered noodles are so simple and yet tastes incredibly good! You can enjoy them as your main meal or serve them as a side dish with meatloaf, my favorite kale salad, or juicy pork chops. The combination of butter, cheese, and starchy pasta water creates a velvety, buttery sauce that lightly coats the noodles.

Tip 1: Save some pasta water. You’ll cook your pasta until almost done (it finishes cooking in the sauce). Then, save some of the pasta cooking water and add it to the noodles with butter and parmesan.

Tip 2: Keep stirring. At first, it will seem too thin, but with some time and stirring, the cheese and butter will melt, and the starch in the pasta water will do its job and turn them into a smooth and silky sauce.

Perfect Buttered Noodles

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• PREP 5 mins
• COOK 10 mins
• TOTAL 15 mins

We love this easy buttered noodles recipe with butter, parmesan cheese, and fresh herbs. Use parmesan cheese or swap it for other flavorful cheeses like sharp cheddar or Gruyere. Stirring in a little goat cheese or mascarpone cheese adds even more creaminess to the sauce.

Makes 4 servings

You Will Need

8 ounces (226g) egg noodles or pasta of choice

Salt

2 ounces (60g) grated Parmigiano Reggiano cheese

3 tablespoons (42g) butter

Handful chopped or torn herbs like basil, parsley or chives

Fresh ground black pepper for serving

Directions

1Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt and the noodles.

2Cook, stirring once or twice, for 2 minutes less than the suggested cooking time on the package. The pasta will finish cooking in the sauce.

3Reserve 1 cup of the pasta cooking water then drain pasta and return it to the pot.

4Add parmesan, butter, and 1/2 cup of the reserved cooking water to the noodles. Set the pot over low heat. Use tongs to toss the noodles, butter, and cheese around the pan for one minute.

5Take the pan off the heat, then cover with a lid. Leave for one minute.

6Uncover the pot and toss the noodles a few more times in the sauce. If the pasta looks dry, add a splash of more pasta water. If it seems wet, don’t worry—the pasta absorbs some extra moisture as it cools.

7Stir in herbs, taste, and adjust with additional salt.

8Serve with more parmesan and fresh ground black pepper on top.

Adam and Joanne's Tips

• Garlic buttered noodles: Mince one (or more) cloves of garlic. Add the garlic and 2 tablespoons of butter to a small skillet over medium-low heat. Cook until fragrant and the butter is bubbling around the garlic. Use this garlic-flavored butter in place of the butter called for in the recipe above.
• The nutrition facts provided below are estimates.

Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 212 / Total Fat 12.4g / Saturated Fat 7.3g / Cholesterol 46.1mg / Sodium 342.8mg / Carbohydrate 15g / Dietary Fiber 0.7g / Total Sugars 0.4g / Protein 10.2g AUTHOR: Joanne Gallagher