1 tablespoon kosher salt, plus more for seasoning, divided 8 ounces egg noodles 2 tablespoons butter 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley Freshly ground black pepper, to taste; Heat 2 quarts of water with 1 tablespoon kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles. Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.
