Buttered Egg Noodles with Crispy Sage and Parmesan
Ingredients
- 12 ouncesegg noodles
- 4 tablespoonbutter
- 12 leavesfresh sage leaves
- 2 clovesgarlic
- ¾ cupParmesan cheese
- 3 wholeeggs
- ·salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Tear or roughly chop 12 sage leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until tender. Drain, reserving 1/2 cup pasta water.
- 02
While the pasta cooks, crack eggs into a bowl and whisk together with a pinch of salt and pepper; set aside.
- 03
In a large skillet, melt butter over medium heat. Add minced garlic and sage leaves, stirring gently until fragrant, about 1 minute.
- 04
Pour the whisked eggs into the skillet, stirring constantly with a spatula until they form soft curds, 2 to 3 minutes. Remove from heat.
- 05
Add the hot drained noodles to the skillet with the eggs. Toss gently, adding reserved pasta water a splash at a time until the noodles are glossy and creamy.
- 06
Stir in 1/2 cup Parmesan cheese. Season to taste with salt and pepper. Divide among bowls and top each with remaining Parmesan.
For extra richness, use whole eggs plus 1 extra yolk. This dish is best served immediately—the eggs continue to cook slightly from residual heat.