Buttered Noodles

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• 8 oz pasta (egg noodles or pappardelle work well)
  Ingredient note

  Source: 8 oz. pasta (egg noodles or pappardelle work well)
• ¼ cup pasta water
  Ingredient note

  Source: ¼ cup pasta water
• ½ each chicken bouillon cube (optional)
  Ingredient note

  Source: ½ chicken bouillon cube (optional)
• 4 tablespoons salted butter
  Ingredient note

  Source: 4 tablespoons salted butter
• ½ cup Parmesan cheese (freshly grated)
  Ingredient note

  Source: ½ cup Parmesan cheese (freshly grated)
• ½ teaspoon dried oregano
  Ingredient note

  Source: ½ teaspoon EACH: dried oregano, dried parsley
• ½ teaspoon dried parsley
  Ingredient note

  Source: ½ teaspoon EACH: dried oregano, dried parsley
• ¼ teaspoon garlic powder
  Ingredient note

  Source: ¼ teaspoon garlic powder
• 1 Tablespoon lemon juice (freshly squeezed)
  Ingredient note

  Source: 1 Tablespoon lemon juice (freshly squeezed)
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Combine shredded Parmesan cheese, oregano, parsley, and garlic powder in a small, sealable plastic or glass container (so you can add pasta water and shake to combine later). Set aside.
2. Begin boiling pasta water. Once a boil is reached, salt it generously. (I use 1/2 tbsp. Kosher salt.)
3. Add the pasta and cook according to package instructions. Reserve ¼ cup of pasta water and drain the rest. Let the pasta water cool for 2 minutes.
4. Optional: Combine the warm pasta water with 1/2 chicken bouillon cube for even more flavor!
5. Add the butter to the warm pot that you boiled the pasta in and allow it to melt. Then add the pasta and toss to combine.
6. Combine the reserved pasta water, lemon juice, and Parmesan cheese/seasonings. Shake to combine and pour it over the pasta.
7. Use kitchen tongs to toss until combined and serve with garlic bread with cheese.