Prepare pappardelle according to package directions.

Put garlic and rosemary in a small saucepan with the butter. Simmer over low heat, stirring often, until butter is golden brown and the garlic has softened, about 4 minutes.

Crumble the bouillon cube into the mixture and stir until it is completely dissolved.

Cook the pappardelle in a large pot of salted boiling water until al dente, 3-4 minutes. Add 3 tablespoons of the cooking water to the butter sauce.

Drain pasta and put in a heated serving bowl. Pour the sauce over the too and toss gently. Serve hot with Parmesan cheese.