Ingredients:

  • 1 pound (454g) dried egg noodles, preferably wide
  • 6 quarts (5.7 liters) water
  • 2 tablespoons (30ml) salt
  • 8 tablespoons (1 stick) (113g) unsalted butter
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley (optional)

Instructions:

  1. Bring salted water to a boil in a large pot. Add noodles and cook according to package directions until al dente. Reserve about 1 cup (240 ml) of the pasta water before draining. Drain the noodles in a colander.
  2. While the noodles are cooking, melt butter in a large skillet or saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma. Be careful not to burn it!
  3. Add the minced garlic and red pepper flakes (if using) to the browned butter and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  4. Add the drained noodles to the skillet with the browned butter and garlic. Toss to coat. Add a splash of the reserved pasta water if needed to create a light sauce.
  5. Stir in Parmesan cheese and parsley (if using). Season with additional salt and pepper to taste. Serve immediately, garnished with more Parmesan cheese.