I am a huge fan of egg noodles and although we usually find them in soups and casseroles, I am hear to tell you that they are absolutely amazing in a creamy sauce…
These creamy parmesan egg noodles are incredible. Comforting and satisfying. Once you try tossing egg noodles in this silky sauce, you will think of those humble, curly noodles differently from now on.
Let’s get started…
Begin by cooking your egg noodles according the directions on the packaging. Usually egg noodles need to be boiled for about 10 minutes in very salty water.
While they are boiling away, lets gather the ingredients for our creamy parmesan sauce…
For a 12 ounce bag of egg noodles, you will need 4 tablespoons of butter, 2 large finely minced cloves of garlic, 1 1/4 cups of heavy cream and 1 1/4 cups of finely shredded parmesan. Freshly shredded parmesan is the way to go for this recipe. The pre-shredded parmesan is coated in a substance that prevents it from clumping up during storage and this substance also prevents the cheese from melting down smooth and creamy, so grab a wedge of parmesan and shred it yourself. When you taste how silky and creamy this sauce is, you’ll be so glad that you did…
When your egg noodles are cooked to an al dente texture, reserve about a cup of the pasta water and drain the noodles.
Return the pot to medium heat and add 4 tablespoons of butter. As soon as the butter has melted, add your finely minced garlic and cook for about 60 seconds stirring constantly. Once the garlic begins to smell fragrant, add 1 1/4 cups of heavy cream…
Watch the heavy cream and as soon as it begins to simmer, remove the pot from the heat and and add 1 1/4 cups of freshly shredded parmesan. Gently stir until the parmesan has completely incorporated.
Add your drained egg noodles and maybe a little more parmesan and mix until all of the egg noodles are completely coated in that luscious parmesan sauce.
These creamy parmesan egg noodles are pretty perfect. I love the texture of egg noodles and then mixing them in that rich, silky parmesan sauce transforms them into something truly fabulous.
If you are looking for some super simple comfort food that comes together in minutes then this is for you!
These creamy parmesan egg noodles are definitely filling and satisfying enough to be the main course, but they also make a wonderful side dish for anything from crispy chicken to a caesar salad. All you need to do is make them and enjoy.
Creamy Parmesan Egg Noodles
Ingredients
- 12 ounces of dried egg noodles
- 4 tablespoons of butter
- 2 large cloves of garlic, finely minced
- 1 1/4 cups of heavy cream
- 1 1/4 cups of parmesan, finely shredded
- parmesan, finely shredded (optional garnish)
- black pepper (optional garnish)
Instructions
- Cook 12 ounces of egg noodles according the instructions on the packaging
- In a large saucepan over medium heat, melt 4 tablespoons of butter
- As soon as the butter has melted, add the finely minced garlic and cook stirring constantly for about 60 seconds
- Add 1 1/4 cups of heavy cream and as soon as the heavy cream begins to simmer, remove the saucepan from the heat
- Stir in 1 1/4 cups of of finely shredded parmesan until fully incorporated
- Once the egg noodles are cooked, reserve 1/2 cup of the pasta water and drain the egg noodles
- Add the egg noodles into the sauce and toss until fully combined
- Add a splash of pasta water to loosen the sauce if necessary
- Garnish with additional shredded parmesan and black pepper, if desired and enjoy immediately
