📝 About This Recipe
This elevated take on a childhood classic transforms simple pantry staples into a comforting, velvety masterpiece that appeals to both picky eaters and sophisticated palates. By using high-quality European-style butter and a splash of starchy pasta water, we create a luscious emulsion that clings perfectly to every curve of the noodle. It is the ultimate 'hug in a bowl,' offering a rich, savory simplicity that makes it the reigning champion of quick weeknight dinners.
🥗 Ingredients
The Pasta
- 12 ounces Wide Egg Noodles (high-quality dried variety)
- 2 tablespoons Kosher Salt (for the pasta water)
The Liquid Gold Sauce
- 6 tablespoons Unsalted Butter (European-style preferred, cut into cubes)
- 1/2 cup Pasta Cooking Water (reserved from the pot)
- 2 tablespoons Chicken or Vegetable Stock (optional, for extra depth)
- 1/4 teaspoon Garlic Powder (for a subtle savory undertone)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/8 teaspoon Black Pepper (freshly cracked, optional for kids)
The Finishing Touches
- 1/4 cup Parmesan Cheese (finely grated)
- 1 tablespoon Fresh Parsley (very finely minced)
- 1/2 teaspoon Lemon Zest (optional, for brightness)
👨🍳 Instructions
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1
Fill a large heavy-bottomed pot with 4 quarts of cold water and bring it to a rolling boil over high heat.
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2
Once boiling, add the 2 tablespoons of kosher salt. The water should taste like the sea; this is your only chance to season the noodles themselves.
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3
Add the wide egg noodles to the boiling water. Stir immediately and occasionally to prevent the noodles from clumping together.
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4
Cook the noodles for about 7-9 minutes, or until they are 'al dente' (tender but with a slight firm bite in the center). Check the package instructions for specific timing.
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5
Just before draining, carefully dip a heat-proof measuring cup into the pot to reserve at least 1 cup of the starchy pasta water.
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6
Drain the noodles in a colander, but do not rinse them. The natural starches on the surface help the sauce stick.
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7
Place the empty pasta pot back over low heat. Add the cubed butter and the chicken stock (if using).
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8
Whisk the melting butter constantly until it is fully liquefied and begins to look slightly foamy. Do not let it brown.
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9
Whisk in the garlic powder, sea salt, and black pepper into the melted butter until well combined.
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10
Add 1/4 cup of the reserved pasta water to the butter mixture and whisk vigorously to create a creamy, emulsified sauce.
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11
Return the drained noodles to the pot. Using tongs or a large silicone spatula, gently toss the noodles to coat them thoroughly in the butter sauce.
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12
If the noodles look too dry, add more pasta water one tablespoon at a time until the sauce reaches a glossy, silky consistency.
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13
Remove from heat. Sprinkle in the finely grated Parmesan and toss once more so the cheese melts into the sauce rather than clumping.
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14
Garnish with fresh parsley and lemon zest if desired for a pop of color and freshness.
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15
Transfer to warm bowls and serve immediately while the sauce is at its creamiest.
💡 Chef's Tips
Always reserve more pasta water than you think you need; it is the secret to a silky sauce that isn't greasy. Use European-style butter (like Kerrygold) because it has a higher fat content and lower water content for a richer flavor. Avoid overcooking the egg noodles as they can become mushy very quickly once tossed in the warm sauce. If serving to very young children, skip the parsley and black pepper to keep the texture and flavor profile consistent. To reheat leftovers, add a tiny splash of milk or water before microwaving to loosen the sauce back up.
🍽️ Serving Suggestions
Pair with crispy chicken tenders or a pan-seared chicken breast for a protein boost. Serve alongside steamed broccoli florets or honey-glazed carrots for a balanced kid-friendly meal. A simple side of apple slices or grapes provides a nice crunchy contrast to the soft noodles. For adults, add a pinch of red pepper flakes and a glass of chilled Sauvignon Blanc. Serve in pre-warmed bowls to prevent the butter sauce from tightening up too quickly at the table.