Recipe courtesy of Michele Urvater

Fedelini Pasta with Butter and Hard Grating Cheese

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2 servings
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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


  1. 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.