buttered noodles for frances – smitten kitchen

Some thoughts to even more department out the flavor here: brown the butter ahead of introducing the pasta increase minced garlic to the butter and cook dinner it right up until just hardly golden at the edges minced fresh parsley, chives, or basil on best crushed salted pistachios, thinly sliced scallions, grated parmesan or pecorino, and quite a few grinds of black pepper stirred in the conclusion. Or we can just enable buttered noodles be buttered noodles, and progress under.

Convey a massive pot of salted water to boil and include noodles, cooking them to just the tiniest little bit below accomplished, about 30 seconds to 1 moment early. Before you drain them, reserve 1 cup of the cooking h2o. Drain the noodles. Melt 5 tablespoons of the butter in the vacant pot. [Here is where you’d brown it, or cook in garlic, should you wish.] Add the drained pasta and most of the reserved cooking drinking water. Cook them collectively more than medium-high heat, stirring constantly, till all but a skinny puddle of butter-water has absorbed and the noodles are nicely coated, splashing in extra cooking h2o as desired to hold items shifting. Period with salt, as needed. Transfer the noodles to a serving bowl, scraping all of the buttery gloss at the bottom of the pot in excess of the noodles, and end the bowl the very last tablespoon of butter, allowing it soften over the noodles. Incorporate a several flakes of sea salt [or any of the other ingredients listed above, if you wish] and dive appropriate in.