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Ingredients
  • 1 box (1 lb) of Spaghetti
  • 4 cups of chicken broth (I used 4 tsp of  Chicken Better Than Bouillon  4 cups of water)
  • 1 stick (8 tbsp) of salted butter, divided in half (so you have 4 tbsp 4 tbsp)
  • ½ cup of grated Pecorino 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)
  • subheading: For A Creamier Sauce:
  • ½ cup of half & half or heavy cream
  • Additional ¼ cup of grated Pecorino Romano or Parmesan
  • “8 minutes for Spaghetti?! Is that too much time and will it become mush?” Not at all. It cooks it absolutely perfectly without being too soft or too hard. Trust me - I know my pasta cook times very well by now ?
Steps
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