Garlic Punch Parmesan Butter Noodles

The noodles the kids ask for and the grown-ups sneak seconds of. Butter, parm and a garlicky black-pepper kick, ready before the table is set.

Serves: 4 as a side · Prep: 5 min · Cook: 15 min · Total: 20 min

Ingredients

• 12 oz fettuccine or wide egg noodles
• 1 Tbsp kosher salt, for the pasta water
• 4 Tbsp unsalted butter
• 1 tsp Garlic Punch Pepper
• ½ cup finely grated parmesan, plus more for serving
• 1 Tbsp chopped fresh chives

Steps

1. Bring 4 quarts of water to a boil and add the kosher salt. Cook the pasta until just tender. Scoop out 1 cup of the pasta water, then drain.
2. In the same pot over low heat, melt the butter with the Garlic Punch until it smells toasty, about 1 minute.
3. Add the pasta, ½ cup of the reserved water and the parmesan. Toss hard until glossy and creamy, adding more water a splash at a time if it looks tight.
4. Top with chives and more parmesan and serve hot.

A word on salt

The pasta water is the only added salt. Garlic Punch and parmesan cover the rest.

Swap it

Swap in Garden Herb Pepper for an herby lemon version (it has no salt, so add a pinch at the end).

Photo: Jason Leung on Unsplash