Tender noodles tossed in buttery goodness for a simple, comforting side or main dish, with easy variations like garlic, lemon, or Parmesan.

12 oz egg noodles (or pasta of choice)

6 tbsp unsalted butter, divided

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1 clove garlic, finely minced (optional)

1/2 cup reserved pasta water (as needed)

1/4 cup grated Parmesan (optional)

2 tbsp chopped fresh parsley or chives (optional)

Lemon zest or a squeeze of lemon (optional)

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Bring a large pot of salted water to a boil. Cook noodles until al dente, 6–8 minutes for egg noodles or per package instructions for other pasta. Reserve 1 cup pasta water, then drain.
In a wide skillet over low heat, melt 4 tbsp butter. If using garlic, stir it in and cook 30–60 seconds until fragrant.
Add hot noodles to the skillet and toss. Drizzle in reserved pasta water a bit at a time until the butter forms a glossy coating on the noodles.
Add remaining 2 tbsp butter and toss until melted. Season with salt and pepper to taste.
Finish with Parmesan, herbs, and lemon if desired. Serve immediately.

For garlic butter noodles, use 2–3 cloves garlic.

Add lemon zest and herbs for freshness.

Brown the butter for a nutty flavor.

Whisk in cream or cream cheese for creaminess.

Spice it up with red pepper flakes or chili crisp.

For vegan or gluten-free, use plant-based butter and gluten-free pasta.