Ingredients
- 12 ounces wide egg noodles
- 6 tablespoons unsalted butter, cut into small pieces and chilled
- 3 tablespoons minced flat-leaf parsley
- 1/4 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 1/4 teaspoon grated lemon zest, optional
Directions
Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.
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By Knowrie
El Paso, TX
on December 11, 2012
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These were good, I will use this recipe for buttered noodles going forward. I think adding the pasta water helped make these noodles better than others I've made in the past. I also added a little chopped chive and 1 tbsp finely diced red bell pepper, then sprinkled with 2 tbsp parmesan. Served as a side to grilled pork chops.
By jcatok
Tulsa, OK
on January 06, 2011
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Loved it & very easy. The lemon zest adds so much.
By e.egansmith_125...
Madison, 89
on January 06, 2010
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Very easy recipe with a surprisingly refined taste. The parsley is mellowed after cooking in the butter, and lends the entire dish a lovely, fresh green color. The lemon zest makes the entire dish bright and lively, and cuts through the heaviness of the butter. A great complement to egg noodles, which require a sauce with more punch than the typical tomato to bring out its rich flavors.
Read all 23 reviews