- 8 ounces dried fedelini
- 2 tablespoons chicken broth
- 4 tablespoons softened butter
- 1/3 cup aged hard cheese (Parmesan, Pecorino or Romano), grated
- Monterey Jack cheese
- Salt and freshly ground black pepper
In a large pot bring salted water to a boil. Add the fedelini cook for about 8 minutes or until "al dente". Meanwhile, in a saucepan bring the broth to a simmer and then take off heat. Whip in the butter and season to taste with salt and pepper. Drain the pasta, transfer to a serving plate and toss with the buttered broth and grated cheese and lots of freshly ground black pepper.