Noodles & Butter Recipe

Bring water to a boil

Put 4 cups water in a large saucepan and bring to a vigorous boil over high heat. Add 1 tablespoon kosher salt once boiling.

Cook the noodles

Add 8 oz dried spaghetti (or other long noodles) and cook, stirring occasionally, until just shy of al dente — about 1–2 minutes less than package instructions (usually 7–9 minutes total depending on noodle). Reserve 1 cup of the starchy cooking water before draining.

Drain the noodles quickly in a colander, then return them to the still-warm pot off the heat (or keep in a warm bowl).

Melt butter and warm oil

While the pasta cooks, place a wide skillet over medium heat. Add 4 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until butter is fully melted and begins to foam, about 1–2 minutes. Do not brown.

Toast pepper

Add 1 teaspoon freshly ground black pepper to the butter and toast briefly (20–30 seconds) to bloom the aroma. If using red pepper flakes, add a pinch now.

Combine noodles and butter

Add the drained noodles into the skillet with the melted butter. Toss to coat. Add 1/2 cup of the reserved pasta cooking water and continue tossing gently. The starchy water will help emulsify the butter into a silky sauce. If sauce seems dry, add more reserved water, 1–2 tablespoons at a time, until sauce reaches a glossy, clingy consistency (you may not need the full cup).

Finish with cheese

Remove the skillet from heat. Sprinkle in 1 cup grated Parmigiano-Reggiano (or Pecorino). Toss vigorously (or use tongs and a spatula) to combine; the cheese will melt into the buttery starchy sauce, creating a creamy coating. If the mixture is too stiff, add a splash of reserved pasta water to loosen.

Add aromatics

Stir in 2 tablespoons finely chopped parsley and 1 teaspoon lemon zest if using. Taste and adjust seasoning with salt if needed.

Divide noodles among 2 plates (recipe makes 2 generous servings). Finish each plate with an extra grating of cheese, a crack of black pepper, and a drizzle of olive oil if desired.

Serve immediately while hot. Leftovers can be refrigerated and gently reheated with a splash of water or olive oil to loosen the sauce.