Parslied Egg Noodles - cooking recipe

Ingredients

kosher salt
1 (12 ounce) package wide egg noodles
4 -6 tablespoons cold unsalted butter, cut into bits
3 tablespoons flat leaf parsley, chopped
fresh ground black pepper

Preparation

Bring a large pot of water to a boil over high heat and salt generously.
Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce.
Stir in the parsley and season with salt and pepper.
Drain the noodles, toss with the sauce, and serve immediately. Enjoy!