Egg Noodles with Garlic Butter

Fill a large saucepan with about 1.7 litres of water, add a pinch of salt and bring to the boil over high heat.

Once the water is boiling, add 225 g broad egg noodles and stir gently to stop them sticking. Cook for 6–8 minutes until al dente.

Meanwhile, heat a large frying pan over medium heat and add about 60 g unsalted butter, allowing it to melt.

Stir in 4 cloves of garlic (minced) and cook for 1–2 minutes, stirring constantly, until fragrant and lightly golden.

Drain the noodles in a colander without rinsing and transfer them straight into the frying pan with the garlic butter.

Toss the noodles gently so they’re evenly coated in the garlic butter.

Sprinkle over 25 g grated Parmesan cheese, 2 tablespoons chopped fresh parsley, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Toss again until the cheese has melted and the noodles are well coated.

Taste and adjust the seasoning if needed.

Serve immediately while warm and glossy.