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  • 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)
  • 1/2 cup of grated Pecorino Romano cheese
  • 1/2 cup of grated Parmesan cheese
  • 1/2 – 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)
  • For A Creamier Sauce:
  • 1/2 cup of half & half or heavy cream
  • Additional 1/4 cup of grated Pecorino Romano or Parmesan
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