Butter Noodles
Butter Noodles
Ingredients
- 1 package medium shells
- 1 stick Kerrygold salted butter
- 2 tablespoons olive oil, or as needed
- 1/4 cup Parmigiano Reggiano, freshly shredded, or to taste
- 2 tablespoons salt, for pasta water, or as needed
Instructions
- 1
Fill a 3-quart pot with water, just below where the handles are bolted in. Add a generous amount of salt (about 2 tablespoons) to the water. Bring the water to a rolling boil over high heat.
⏱️ 8 min
- 2
Add the medium shells to the boiling salted water. Cook the pasta just past al dente, ensuring they retain their shape with a slight chew. The pasta water should appear milky and white with starch, indicating the correct water-to-pasta ratio.
⏱️ 10 min
- 3
While the pasta cooks, melt the full stick of Kerrygold salted butter in a separate small pan over low heat. Once melted, set it aside.
⏱️ 3 min
- 4
Prepare a large mixing bowl. Do not drain the pasta. Using a spider or slotted spoon, scoop the cooked shells directly from the pot into the mixing bowl, bringing as much of the starchy pasta water with them as possible.
⏱️ 2 min
- 5
To the pasta in the mixing bowl, add the melted butter, a few tablespoons of olive oil, and a small amount of freshly shredded Parmigiano Reggiano. The cheese should be just enough to subtly alter the flavor, not to create an Alfredo-like sauce.
⏱️ 1 min
- 6
Stir the pasta vigorously. Initially, the mixture will appear watery. Continue stirring until the pasta water emulsifies with the butter and olive oil, transforming into a thick, velvety, and glossy sauce that coats the noodles evenly.
⏱️ 3 min
- 7
Taste the butter noodles for salt. If the pasta water was properly salted and salted butter was used, additional salt may not be necessary. Adjust seasoning if needed, then serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Noodles
- 1 package medium shells
- 1 stick Kerrygold salted butter
- 2 tablespoons olive oil, or as needed
- 1/4 cup Parmigiano Reggiano, freshly shredded, or to taste
- 2 tablespoons salt, for pasta water, or as needed
Instructions
- 1
Fill a 3-quart pot with water, just below where the handles are bolted in. Add a generous amount of salt (about 2 tablespoons) to the water. Bring the water to a rolling boil over high heat.
⏱️ 8 min - 2
Add the medium shells to the boiling salted water. Cook the pasta just past al dente, ensuring they retain their shape with a slight chew. The pasta water should appear milky and white with starch, indicating the correct water-to-pasta ratio.
⏱️ 10 min - 3
While the pasta cooks, melt the full stick of Kerrygold salted butter in a separate small pan over low heat. Once melted, set it aside.
⏱️ 3 min - 4
Prepare a large mixing bowl. Do not drain the pasta. Using a spider or slotted spoon, scoop the cooked shells directly from the pot into the mixing bowl, bringing as much of the starchy pasta water with them as possible.
⏱️ 2 min - 5
To the pasta in the mixing bowl, add the melted butter, a few tablespoons of olive oil, and a small amount of freshly shredded Parmigiano Reggiano. The cheese should be just enough to subtly alter the flavor, not to create an Alfredo-like sauce.
⏱️ 1 min - 6
Stir the pasta vigorously. Initially, the mixture will appear watery. Continue stirring until the pasta water emulsifies with the butter and olive oil, transforming into a thick, velvety, and glossy sauce that coats the noodles evenly.
⏱️ 3 min - 7
Taste the butter noodles for salt. If the pasta water was properly salted and salted butter was used, additional salt may not be necessary. Adjust seasoning if needed, then serve immediately.
⏱️ 1 min