Ingredients:

  • 12 oz (340g) wide egg noodles
  • 4 qts (3.8L) water
  • 1 tbsp (18g) kosher salt
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (60ml) reserved pasta cooking water
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 tsp (1.5g) black pepper, freshly ground

Instructions:

  1. Fill your stockpot with water and add the kosher salt. Bring to a rolling boil over high heat.
  2. Add the egg noodles and stir immediately to prevent clumping.
  3. Cook the noodles for 6–8 minutes (or according to package directions) until al dente. Taste a noodle 1 minute before the timer ends to ensure slight resistance in the center.
  4. Before draining, scoop out 1/4 cup of the cloudy pasta water and set it aside.
  5. Drain the noodles and return them to the warm pot over low heat.
  6. Add the butter, stirring constantly until melted.
  7. Pour in the reserved pasta water and toss vigorously.
  8. Sprinkle in the grated Parmesan cheese, stirring until the sauce transforms into a velvety, glossy glaze that clings to the noodles.
  9. Stir in the freshly ground black pepper at the very end to keep the aroma sharp.