Buttered Noodles
Elevate your dinner game with this quick and scrumptious buttered noodles recipe! Just toss al dente pasta in rich, creamy butter, and finish it off with a sprinkle of freshly grated Parmesan and a dash of garlic powder for a burst of flavor. Perfect for those busy weeknights when you crave comfort without the fuss!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- parsleyoptional
- water
🥩Meat & Seafood(1)
- chicken bouillon
🥛Dairy & Eggs(2)
- 1 stick of butter
- Parmesan cheese
🫙Pantry Staples(1)
- spaghetti noodles
🧂Spices & Seasonings(2)
- garlic powderoptional
- salt
Nutrition (per serving)
Calories
564
Protein
15g
Carbs
67g
Fat
26g
👨🍳 Instructions
- 1
Once you get your water boiling add in some salt and some chicken bouillon.
- 2
Melt one stick of butter and throw in some garlic.
- 3
Once that's melted add your pasta water back in.
- 4
Throw in your noodles and mix that up really well.
- 5
Once you have that mixed throw in some Parmesan cheese.
- 6
Add garlic powder, parsley, and more chicken bouillon as desired.
- 7
If your sauce is too thick just add some more water.
💡 Pro Tips
- ✓Reserve 1 cup of pasta water before draining; add it to the butter-garlic base in 2-3 tablespoon increments to emulsify into a cohesive sauce rather than greasy puddles, since starch in pasta water acts as an emulsifier.technique1 cup reserved|2-3 tablespoon increments
- ✓Toast garlic in butter at 250-275°F for 2-3 minutes before adding pasta water to develop savory depth without browning or bitterness, which occurs above 330°F.timing250-275°F|2-3 minutes
- ✓Add Parmesan cheese off heat and fold gently into noodles at 140-150°F (warm but not simmering), since Parmesan's milk proteins seize and become grainy above 160°F.technique140-150°F|off heat
- ✓Use 1 stick (113g) butter to roughly 1 pound pasta as a baseline 1:4 ratio; this fat-to-starch ratio prevents the sauce from breaking when pasta starch hydrates.ingredient1:4 ratio (113g butter per 454g pasta)
- ✓Salt your pasta water to 10-12g per liter (approximately 1 tablespoon per quart) before adding bouillon, then taste before adding the bouillon cube to avoid over-salting, since bouillon concentrate is already 20-25% sodium.technique10-12g per liter
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Buttered Noodles
Elevate your dinner game with this quick and scrumptious buttered noodles recipe! Just toss al dente pasta in rich, creamy butter, and finish it off with a sprinkle of freshly grated Parmesan and a dash of garlic powder for a burst of flavor. Perfect for those busy weeknights when you crave comfort without the fuss!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- parsleyoptional
- water
🥩Meat & Seafood(1)
- chicken bouillon
🥛Dairy & Eggs(2)
- 1 stick of butter
- Parmesan cheese
🫙Pantry Staples(1)
- spaghetti noodles
🧂Spices & Seasonings(2)
- garlic powderoptional
- salt
Nutrition (per serving)
Calories
564
Protein
15g
Carbs
67g
Fat
26g
👨🍳 Instructions
- 1
Once you get your water boiling add in some salt and some chicken bouillon.
- 2
Melt one stick of butter and throw in some garlic.
- 3
Once that's melted add your pasta water back in.
- 4
Throw in your noodles and mix that up really well.
- 5
Once you have that mixed throw in some Parmesan cheese.
- 6
Add garlic powder, parsley, and more chicken bouillon as desired.
- 7
If your sauce is too thick just add some more water.
💡 Pro Tips
- ✓Reserve 1 cup of pasta water before draining; add it to the butter-garlic base in 2-3 tablespoon increments to emulsify into a cohesive sauce rather than greasy puddles, since starch in pasta water acts as an emulsifier.technique1 cup reserved|2-3 tablespoon increments
- ✓Toast garlic in butter at 250-275°F for 2-3 minutes before adding pasta water to develop savory depth without browning or bitterness, which occurs above 330°F.timing250-275°F|2-3 minutes
- ✓Add Parmesan cheese off heat and fold gently into noodles at 140-150°F (warm but not simmering), since Parmesan's milk proteins seize and become grainy above 160°F.technique140-150°F|off heat
- ✓Use 1 stick (113g) butter to roughly 1 pound pasta as a baseline 1:4 ratio; this fat-to-starch ratio prevents the sauce from breaking when pasta starch hydrates.ingredient1:4 ratio (113g butter per 454g pasta)
- ✓Salt your pasta water to 10-12g per liter (approximately 1 tablespoon per quart) before adding bouillon, then taste before adding the bouillon cube to avoid over-salting, since bouillon concentrate is already 20-25% sodium.technique10-12g per liter