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Ingredients
  • 1 box (1 lb) of Spaghetti
  • 4 cups of chicken broth
  • 1 stick (8 tbsp) of salted butter, divided   ( I only used ½ a stick - divided)
  • ½ cup of grated Romano cheese
  • ½ cup of grated Parmesan cheese
  • ½ to 1 tbsp of cracked black pepper (make sure you freshly crack the pepper for maximum results - using a pepper mill makes all the difference in this dish versus regular ground black pepper as it’s chunkier and less fine. You can add more or less to taste)
Note: Ingredients may have been altered from the original.
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