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These buttered noodles are made with butter, cheese, and garlic, and it’s so easy to make! I made this in under 20 minutes and served it with garlic butter steak tips.
These noodles aren’t meant to be super saucy, but they are super flavorful with a butter and parmesan cheese flavor. Kids love buttered noodles, and I get it, it’s plain, no veggies or fancy sauce, but super delicious.
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Pasta – Any pasta will work!
- Butter – Unsalted or salted butter works for this recipe, if using unsalted butter, make sure to season generously with salt.
- Cheese – Use parmesan cheese or pecorino romano for the best flavor.
- Pasta Water – Reserve 1 cup!
TOP TIPS
- Use freshly grated Parmesan cheese or Pecorino Romano for best results. I highly recommend grating it yourself!
- Do not drain the pasta until you reserve the pasta water. You will need 1 cup of pasta water to make the sauce.
- Use fresh garlic, not pre-minced jar garlic.
- Do not omit the chicken bouillon powder, it adds amazing flavor!
- Check for seasoning right before serving and serve hot.
STORAGE
These noodles can dry out the longer they sit, so it’s best to eat them right after you make them. But if you have leftovers, put them in an air-tight container and keep it in the fridge.
When you reheat the noodles, add a little olive oil and more parmesan cheese, then warm them up until heated through.
MORE KID-FRIENDLY RECIPES YOU’LL ENJOY…
Buttered Noodles
Ingredients
- 1 lb spaghetti, cooked according to package instructions
- 1 teaspoon chicken bouillon powder
- 1 cup pasta water
- 8 tablespoons butter
- 4 garlic cloves, finely minced
- 2 teaspoons granulated garlic
- 1 cup parmesan cheese, or to taste
- pinch red pepper flakes, optional
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Add a good amount of salt and the chicken bouillon powder to a large pot of boiling water. Add the pasta and cook according to package instructions.
- Reserve 1 cup of the pasta water and then drain the pasta. Do not rinse the pasta!
- Add the olive oil to a large skillet. Stir in the garlic and red pepper flakes and cook until fragrant.
- Add 4 tablespoons of butter and allow it to melt completely. Add the granulated garlic and saute for a few seconds.
- Add 1/2 cup of the pasta water to the pan, then gently move the pan back and forth to help mix everything together and make the sauce thicker and creamier.
- Then add the remaining butter and remaining pasta water and move the pan back and forth until creamy. Check for seasoning and add salt and pepper if necessary.
- Stir in the cooked pasta and parmesan cheese. Give it a good mix and then remove it from the skillet.
- Serve it hot and enjoy!
Notes
-
- Use freshly grated parmesan cheese for best results. I highly recommend grating it yourself!
-
- Do not drain the pasta until you reserve some of the water. You will need 1 cup of pasta water to make the sauce.
-
- Use fresh garlic, not pre-minced jar garlic.
-
- Do not omit the chicken bouillon powder, it adds amazing flavor!
-
- Season generously with salt if using unsalted butter.
-
- Check for seasoning right before serving and serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
