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Recipe details
Buttered Noodles With Eggs and Parmesan Cheese
Quick buttered noodles tossed with beaten eggs, Parmesan, parsley, salt, and pepper until creamy.
≈ 263 kcal/100 g · ≈ 345 kcal/serving
25 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
thin noodles, dry57 g
eggs100 g
freshly grated Parmesan cheese10 g
parsley, chopped2 g
salt1 g
black pepper0.2 g
butter28 g
Cookware and utensils
large pot
colander
mixing bowl
whisk
large nonstick skillet
flat wooden spoon
Directions
01
Boil the noodles in lightly salted water until al dente.
Products
thin noodles, dry — 57 g; salt — 1 g
Action
boil
Time
8 min
Temperature
boiling water, about 100°C (212°F)
02
Whisk the eggs, Parmesan, parsley, salt, and pepper in a bowl.
Products
eggs — 100 g; freshly grated Parmesan cheese — 10 g; parsley, chopped — 2 g; salt — 1 g; black pepper — 0.2 g
Action
whisk
Time
2 min
Temperature
no heat
03
Melt the butter in a nonstick skillet.
Products
butter — 28 g
Action
melt
Time
2 min
Temperature
medium heat, about 175°C (350°F)
04
Drain the cooked noodles.
Products
thin noodles, dry — 57 g
Action
drain
Time
1 min
Temperature
no heat
05
Toss the noodles in the melted butter.
Products
thin noodles, dry — 57 g; butter — 28 g
Action
toss
Time
1 min
Temperature
medium heat, about 175°C (350°F)
06
Add the egg mixture and stir quickly until creamy and thick.
