| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | about 4 to 6 side dish serving |
Ingredients
- 12 ounces wide egg noodles
- 6 tablespoons unsalted butter, cut into small pieces and chilled
- 3 tablespoons minced flat-leaf parsley leaves
- 1/4 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 1/4 teaspoon grated lemon zest (optional)
Instructions
- 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 with the sauce. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 321 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 78 mg |
| Sodium | 93 mg |
Reviews
Ok– so I needed help in making buttered noodles. I was surprised at how little flavor 6T of butter can bring to 12 oz of noodles. Maybe if they halved the amount of noodles, there would be more flavor. But that, along with 1/4 c of cooking water was not enough to coat the noodles.
If you don’t know how to make egg noodles, you have a lot of problems
this was so simple to whip up. After following the instructions once i can do it with my eyes closeed.