Noddle + Butter + Parmesan Recipe

Time20m

Serves2

Make Noddle + Butter + Parmesan Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Boil water
Bring 4 cups of water to a vigorous boil in a large pot. Stir in 1 tablespoon salt so the water tastes mildly salty.
2
Cook pasta
Add 8 oz dried spaghetti (or other long noodle) and cook, stirring occasionally, until the pasta is just shy of al dente — about 8–9 minutes for typical dry spaghetti (follow package for time and subtract 1 minute).
3
Reserve cooking water and drain
Before draining, scoop out and reserve 1/2 cup of the starchy pasta cooking water. Then drain the pasta quickly in a colander and set aside.

4
Melt butter
While the pasta cooks (or immediately after draining), place a large skillet over medium-low heat and add 4 tablespoons unsalted butter. Melt it gently until fully liquid and slightly foamy but not browned, about 1–2 minutes.
5
Combine pasta and butter
Add the drained pasta to the skillet with the melted butter. Toss or gently toss with tongs so every strand is coated.
6
Emulsify with pasta water
Add 2–4 tablespoons of the reserved hot pasta water to the skillet and stir vigorously for about 30–60 seconds to emulsify the butter into a silky sauce that clings to the noodles. Add more reserved water a tablespoon at a time if the sauce seems dry.
7
Add Parmesan & season
Remove the skillet from the heat. Sprinkle in 3 tablespoons freshly grated Parmesan and 1/2 teaspoon freshly ground black pepper. Toss or stir quickly to combine; the residual heat will melt the cheese into the sauce. Taste and add kosher salt as needed (usually none or a small pinch because the pasta water and Parmesan are salty).
8
Serve
Divide the noodles between plates or bowls. If desired, garnish with the optional tablespoon chopped fresh parsley and an extra dusting of Parmesan. Serve immediately while hot.