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These buttered noodles are the easiest comfort food ever made with tender pasta, butter, and parmesan cheese. You only need 3 ingredients to make this butter parmesan pasta (also known as Burro e Parmigiano).
Sometimes the simplest recipes are the best. Buttered noodles are comfort food at its finest — rich, creamy, and quick to prepare. With just four basic ingredients—pasta, butter, parmesan cheese, and pasta water — you can create a dish that feels indulgent without requiring a trip to the store.
My fettuccine alredo recipe is super popular on Modern Honey and is always a hit and this is an easy version.
This butter pasta recipe is famous in NYC by Chef Mattia Moliterni of Roscioli restaurant. It is known as the award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal!
Last year, we visited Parma, Italy, the place where parmigiano reggiano is made. We were able to pick up some cheese there and bring it back home and love to use it in this parmesan pasta recipe.
Burro e Parmigiano Ingredients:
- Butter – The star of the recipe, bringing richness and flavor. Use good-quality salted butter. European-style butter (with higher butterfat content) will make the dish richer and creamier. My favorite is Kerrygold grass-fed butter.
- Pasta – Egg noodles are classic, but any pasta shape works. Choose your favorite!
- Parmesan Cheese (Parmigiano Reggiano) – Adds nutty, salty flavor that makes the noodles so cheesy. Always opt for freshly grated Parmigiano-Reggiano if you can. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly.
- Pasta Water — This might seem like just a byproduct of cooking pasta, but it’s liquid gold. The starchy water helps emulsify the butter and cheese into a smooth, clinging sauce.
Optional extras: Fresh garlic (sautéed in the butter) adds a gentle warmth, while black pepper gives a sharp bite that balances the richness.
Why Pasta Water Matters:
The starch released from the pasta turns plain butter and cheese into a cohesive sauce. Without it, the butter would separate and the cheese might clump. With it, everything binds together, coating the noodles in a creamy, luscious layer. Think of pasta water as the glue that makes the dish restaurant-worthy.
How to make Butter Parmesan Pasta:
Cook the pasta: Bring a large pot of water to a rolling boil, salt it generously (it should taste like seawater), and cook your pasta until just al dente. This ensures the noodles retain some bite and don’t turn mushy when combined with the sauce.
Reserve pasta water: Before draining, scoop out about 1 cup of the starchy water—this will transform your sauce.
Melt the butter: In a large skillet or pan, melt butter gently over medium-low heat. If adding garlic, sauté it until fragrant (about 30 seconds).
Combine noodles and butter: Add the drained pasta directly to the pan with butter. Toss to coat.
Add parmesan and pasta water: Sprinkle in the cheese gradually, a little at a tiem, tossing constantly. I suggest using freshly grated parmigiano reggiano (parmesan) cheese. Pour in small splashes of pasta water as needed until the cheese melts into a glossy, creamy sauce that clings to the noodles.
Season and serve: Taste and add black pepper (and extra salt if needed). Serve immediately with a little extra parmesan on top.
Cooking Tips:
Toss the pasta vigorously with the sauce as the friction helps the cheese emulsify.
Add parmesan a little at a time instead of dumping it in, which prevents clumping.
Don’t skimp on the pasta water — it’s the secret to creaminess without cream.
Tips!
Always save some pasta water! The starchy water helps the butter and cheese cling to the noodles, creating a silky sauce instead of dry pasta.
Salt your pasta water generously! It seasons the noodles from the inside out.
Use high-quality butter! European-style butter has a higher fat content and adds extra richness.
Frequently Asked Questions (FAQ’s):
What pasta works best for buttered noodles?
Egg noodles are traditional, but spaghetti, fettuccine, or even short pasta like rotini works great.
Can I make this recipe without cheese?
Yes! The noodles will still be delicious with just butter, garlic, and seasoning.
Can I use margarine instead of butter?
You can, but real butter gives the best rich flavor.
How do I make this a full meal?
Add grilled chicken, bacon or steamed vegetables for extra protein and nutrients.
Storage:
Refrigerator – Store leftovers in an airtight container for up to 3 days.
Reheat – Warm gently on the stove or in the microwave. Add a splash of water or broth to loosen the noodles.
Freezer – Not recommended, as the noodles and sauce can become dry when thawed.
What to serve with Buttered Noodles:
Sauteed Zucchini with Parmesan
Popular Pasta Dishes:
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World’s Best Buttered Noodles
Ingredients
- 1/2 cup Salted Butter (8 Tablespoons, cut into cubes)
- 4 ounces Parmigiano Reggiano (Parmesan) Cheese * (freshly grated, about 1 1/4 cups)
- 1 lb (16 oz) Pasta * (of choice)
- 1 cup Pasta Water (may only need 1/2 cup)
Optional:
- 2 Garlic Cloves (minced)
Instructions
- Cook the pasta: Bring a large pot of water to a rolling boil, salt it generously (it should taste like seawater), and cook your pasta until just al dente. This ensures the noodles retain some bite and don’t turn mushy when combined with the sauce.
- Reserve pasta water: Before draining, scoop out about 1 cup of the starchy water and set aside.
- Melt the butter: In a large skillet or pan, melt butter gently over medium-low heat. If adding garlic, sauté it until fragrant (about 30 seconds).
- Combine noodles and butter: Add the drained pasta directly to the pan with butter. Toss to coat.
- Add parmesan and pasta water: Sprinkle in the cheese gradually, a little at a tiem, tossing constantly. I suggest using freshly grated parmigiano reggiano (parmesan) cheese. Pour in small splashes of pasta water as needed until the cheese melts into a glossy, creamy sauce that clings to the noodles.
- Season and serve: Taste and add black pepper (and extra salt if needed). Serve immediately with a little extra parmesan on top.
Notes
- Butter – Use good-quality salted butter. European-style butter (with higher butterfat content) will make the dish richer and creamier. My favorite is Kerrygold grass-fed butter or any European butter.
- Pasta – Egg noodles are classic, but any pasta shape works. Choose your favorite!
- Parmesan Cheese (Parmigiano Reggiano) — Always opt for freshly grated Parmigiano-Reggiano if you can. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly.
- Pasta Water — The starchy water helps emulsify the butter and cheese into a smooth, clinging sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
