Some concepts to additional department out the flavour right here: brown the butter earlier than including the pasta; add minced garlic to the butter and prepare dinner it till simply barely golden on the edges; minced contemporary parsley, chives, or basil on high; crushed salted pistachios, thinly sliced scallions, grated parmesan or pecorino, and lots of grinds of black pepper stirred in the long run. Or we will simply let buttered noodles be buttered noodles, and proceed beneath.
- Kosher salt plus some pinches of flaky sea salt to complete, if you want
- 1 16-ounce package deal of egg noodles or field of dried pasta
- 6 tablespoons salted butter, divided, plus extra as your spirit requires that day
- Any extras you see match, listed up high
Carry a big pot of salted water to boil and add noodles, cooking them to simply the tiniest bit beneath finished, about 30 seconds to 1 minute early. Earlier than you drain them, reserve 1 cup of the cooking water. Drain the noodles. Soften 5 tablespoons of the butter within the empty pot. [Here is where you’d brown it, or cook in garlic, should you wish.] Add the drained pasta and a lot of the reserved cooking water. Prepare dinner them collectively over medium-high warmth, stirring consistently, till all however a skinny puddle of butter-water has absorbed and the noodles are properly coated, splashing in additional cooking water as wanted to maintain issues transferring. Season with salt, as wanted. Switch the noodles to a serving bowl, scraping the entire buttery gloss on the backside of the pot over the noodles, and end the bowl the final tablespoon of butter, letting it soften over the noodles. Add a couple of flakes of sea salt [or any of the other ingredients listed above, if you wish] and dive proper in.