Butter Noodles Recipe

Boil water and cook pasta

Bring a large pot (about 4–5 quarts) of water to a rolling boil. Add the 1 tablespoon of salt. Add the 8 oz dried noodles and cook according to package directions until just al dente (usually 6–8 minutes for egg noodles; check at 5–6 minutes for shorter times). Stir occasionally to prevent sticking.

Reserve pasta water: before draining, scoop out and save 1/2 cup of the starchy pasta water (this helps loosen the sauce if needed). Then drain the noodles in a colander and set aside briefly.

Melt butter and combine

While the pasta cooks (or immediately after draining), place a medium sauté pan over low heat. Add 4 tablespoons unsalted butter and let it melt gently — do not brown. Once melted, stir in 2 tablespoons milk to loosen the butter and create a slightly creamier sauce.

Add cheese and seasonings

Remove the pan from direct heat (or keep very low). Stir in 2 tablespoons grated Parmesan cheese, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Taste and, if desired, add 1 teaspoon sugar to round out the flavor for picky kids. If the sauce is too thick, whisk in 1–2 tablespoons of the reserved pasta water until the sauce becomes silky and coats the back of a spoon.

Combine with noodles: add the drained noodles to the pan with the butter sauce. Toss gently with tongs or a spoon over low heat for 30–60 seconds until the noodles are fully coated and warmed through. If the noodles seem dry, add more reserved pasta water, 1 tablespoon at a time, until the desired coating is achieved.

Plate the butter noodles into kid-sized bowls or plates. Sprinkle with 1 teaspoon finely chopped fresh parsley if using, and offer extra grated Parmesan (about 2 tablespoons) at the table. Serve warm.

Storage and reheating: store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet with a splash of milk or reserved pasta water over low heat until coated and hot.