Classic Buttered Pasta with Garlic and Parmesan is a dish that features perfectly al dente noodles cooked in a flavorful broth and tossed with a rich butter, garlic, and Parmesan cheese sauce. Elevate the dish by using homemade egg noodles!
Ingredients for the Pasta Dish
- Pasta: Mafaldine pasta was chosen for this recipe, but you can use any pasta you prefer or even make your own shaped pasta noodles.
- Chicken Bouillon: Utilized in both the noodle cooking water and the garlic butter sauce. If you have bouillon cubes, crush them as needed; one crushed cube equals about one teaspoon.
- Butter Sauce: A simple yet rich sauce made with a stick of salted butter, additional bouillon powder, minced garlic, and Parmesan cheese. Keep some extra Parmesan handy for serving.
- Parmesan Cheese: Freshly grated Parmesan cheese is recommended for its superior melt and flavor, although any available Parmesan will work.
Preparing the Pasta
In this dish, the pasta is initially boiled in a broth for enhanced flavor. Start by filling a pot halfway with water, adding salt, and bringing it to a boil. Once boiling, incorporate the bouillon powder and pasta. Cook the pasta until al dente, following the package’s directions.
After cooking, reserve about one cup (240 ml) of the pasta water for later use, then drain the remaining water and set the noodles aside as you prepare the garlic butter sauce.
The Role of Pasta Water
Pasta water is often used in sauces to help thicken and bind the sauce to the pasta, thanks to the starch released during cooking. It also adds a subtle salty flavor, enhancing the overall dish, especially in a simple recipe like this where the buttery flavor is a highlight.
Variations Without Parmesan Cheese
It’s perfectly fine to omit Parmesan cheese if it’s not available or desired. The noodles will still be wonderfully buttery and enjoyable.
Ingredient List
For the Noodles:
- 16 ounces (454 g) Mafaldine pasta, or any pasta you have
- 1 teaspoon (5 g) kosher salt
- 1 tablespoon (15 g) chicken bouillon powder
For the Garlic Butter Sauce:
- ½ cup (1 stick, 113 g) salted butter
- 2 teaspoons (10 g) chicken bouillon powder
- 2 teaspoons (10 g) garlic, minced
- ¼ cup (25 g) Parmesan cheese, more for garnish (optional)
- Parsley, for garnish
- Salt and pepper, to taste
Cooking Instructions
Noodles:
- Fill a large pot halfway with water, add salt, and bring to a boil. Stir in the bouillon powder and pasta, cooking until al dente, about 8 minutes (8 minutes).
- Reserve 1 cup (240 ml) of pasta water, then drain the rest. Set the noodles aside while preparing the sauce.
Sauce:
- In the same pot used for the noodles, melt the butter and mix in the chicken bouillon powder.
- Add the minced garlic and cook for an additional minute.
- Pour in ½ cup (120 ml) of the reserved pasta water and stir well.
- Add the cooked noodles and Parmesan cheese to the pot, tossing to coat evenly. Gradually add more pasta water as needed until the desired consistency is achieved.
- Garnish with parsley and additional Parmesan cheese before serving warm.
This detailed recipe guide ensures you can create a comforting and delicious plate of Classic Buttered Pasta with Garlic and Parmesan, perfect for any pasta lover’s meal.
