Ingredients:

  • 12 oz wide egg noodles
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 4 cloves garlic, finely minced
  • 1 tbsp soy sauce
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the noodles.
  2. Place a skillet over medium heat and melt the butter until it begins to foam. Add the minced garlic and sauté for 60–90 seconds until the garlic smells nutty and becomes pale gold.
  3. Stir in the soy sauce and black pepper. Add the drained noodles to the skillet along with 1/4 cup of the reserved pasta water. Toss vigorously over medium-high heat for 2 minutes until the liquid reduces into a velvety glaze.
  4. Turn the heat to low. Sprinkle in the Parmesan cheese and chopped parsley. Toss until the cheese is melted and the noodles are glossy. Finish with a squeeze of lemon juice if desired.