Buttered Noodles Done Right!

1 lb pasta (rigatoni, penne, or fusilli) OR whatever you have on hand
3/4 gallon water
2-3 T kosher salt (for seasoning water)
6 T salted butter, cut into tablespoons
Kosher salt, to taste
Black pepper, to taste
1 tsp onion powder (optional)
1 1/2 cups pasta water, reserved (very important)

Bring water to a boil in a large pot. Season the water with the salt, starting with 2 tablespoons. Once dissolved, taste the water…it should taste like a well-seasoned broth, not super salty like the ocean. If water is not salty enough, add more salt until it is well seasoned. Cook pasta according to package instructions, but undercook by two minutes.

While pasta is cooking, set a bowl in the sink and put a colander on top. You will drain the pasta into this colander once it’s done cooking. Reserve about 1 1/2 cups pasta water. Immediately pour pasta back into pot and add the butter, black pepper, onion powder, and 3/4 cup of the pasta water. Bring to a light boil and let it thicken, about two minutes. The starch in the water will create an emulsion with the butter, making a velvety butter sauce that will coat the pasta. You can add more pasta water if you feel it needs a little more liquid. Just let it simmer for a bit longer. Taste for seasoning, adjust if needed, and serve immediately. If you have leftover grilled chicken, dice up and throw into the pot to warm back up with all the ingredients. You can also top with fresh basil or parsley if desired.

What kid doesn't love buttered noodles? This is a recipe that is sure to please!

Видео Buttered Noodles Done Right! канала Wes Hampton