These Buttered Noodles are a quick and easy 20-minute dinner! Tender pappardelle pasta is tossed in a simple yet decadent butter and herb sauce and finished off with a sprinkle of fresh black pepper.
250gramspappardelle(or any other pasta) about 8-9 oz
3tablespoonssalted butter(or unsalted and increase salt to taste)
1cupreserved pasta water
2tablespoonsfreshly shredded Parmesan cheese
1tablespoonfresh parsley
freshly cracked black pepper to taste
Instructions
Bring a large pot of water to a boil over high heat and salt well (at least 1 teaspoon of salt).
Add pasta and bring back to a boil, reduce heat to medium-high (high enough to maintain a boil but not boil over). Cook, stirring often, until pasta is al dente (or to desired tenderness).
Turn off heat and reserve 1 cup pasta water.
Drain remaining water.
To the pot with the pasta, add the butter, a small splash of reserved pasta water, Parmesan and parsley. Stir until butter is melted, adding additional pasta water so that the sauce comes together and coats the noodles. Season with salt if necessary and freshly cracked black pepper.
Notes
Tips:
Save the pasta water! Make sure you reserve 1 cup of the pasta water when you drain it. You may not need the full cup, but you'll use some of it for the butter sauce.
Drain but don't rinse the pasta. Rinsing the pasta will rid it of any excess starch. The starch is what helps the buttery sauce stick to the noodles.
Use high quality butter. Butter is the MVP of the sauce. Use the good stuff!
Grate your own cheese. Pre-grated cheeses contain an anti-caking agent that can cause a gritty or grainy texture when melted. I always recommend grating your own cheese for the best results, but it's especially important in a recipe this simple!
Storage:Leftovers will last in an airtight container in the fridge for up to 3 days.You can freeze the noodles, although the texture won't be as good once thawed. If you do plan on freezing these noodles, cook the pasta al dente or slightly under. Cool completely, then store in an airtight container in the freezer for up to 3 months. When you're ready to serve, thaw in the fridge.You can reheat the pasta either in the microwave or on the stove. I recommend adding a splash of water or broth to thin out the sauce and prevent the noodles from burning.