Buttered Noodles Recipe

Boil water and cook pasta

Bring a large pot of water (about 4–6 quarts) to a rolling boil. Add 1 tablespoon salt. Add 8 oz dried egg noodles or spaghetti and cook until just shy of al dente according to package directions (usually 1–2 minutes less than recommended). Stir occasionally to prevent sticking.

Reserve cooking water

Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Then drain the pasta in a colander and return it to the empty pot or place it in a warm serving bowl.

Melt butter

While the pasta finishes, place a large sauté pan over medium-low heat. Add 4 tablespoons unsalted butter and 1 teaspoon olive oil (optional). Let the butter melt slowly until foaming and just beginning to turn a pale golden color — do not brown or burn it.

Combine pasta and butter

Add the drained hot pasta to the pan with the melted butter. Toss or stir gently to coat. If the pasta seems dry or clumps together, add 2–4 tablespoons of the reserved pasta water and continue tossing. Add more water as needed, up to the reserved 1 cup, until the sauce is silky and clings to the noodles.

Season

Season with freshly ground black pepper (about 1 teaspoon) and taste for salt. Add kosher salt to taste, remembering the pasta water and cheese add saltiness as well.

Add cheese and finish sauce

Remove the pan from heat. Add 1 cup grated Parmesan or Pecorino Romano in two additions, stirring vigorously and adding small splashes of reserved pasta water as needed to create a creamy emulsion (about 1–3 tablespoons). Continue until the cheese is fully incorporated and sauce is glossy.

Garnish and serve

Stir in chopped fresh parsley (2 tablespoons) and 1 teaspoon lemon zest if using. Adjust pepper and salt to taste. Transfer to a warm serving bowl or individual plates and serve immediately.