Bring a large pot of salted water to a boil, and cook the egg noodles to al dente (about 1 to 2 minutes less than what’s instructed on the package).
16 ounces egg noodles
Reserve ¼ cup of starchy pasta water then drain the noodles.
¼ cup reserved pasta water
Place the noodles back into the pan or a large serving bowl, and add the butter and parmesan cheese. Stir until the butter melts.
¼ cup unsalted butter, ¼ cup grated parmesan cheese
Pour in a couple of splashes of reserved pasta water if desired to loosen up the pasta. Add salt and pepper to taste.
Serve with extra parmesan cheese and freshly chopped parsley.
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