Being hailed as the new ‘mac n cheese’ try this classic Roman ‘cheese & pepper’ pasta with added Dr Broth goodness.
You will need:
375ml (1/2tub) Dr Broth Roast Chicken Bone Broth – keep some more handy in case
250g of your favourite pasta – you can use a lentil or pulse pasta instead of regular pasta but make sure you do not stir the lentil pasta too much as it will break down and become mushy.
1 Tbls butter
About a teaspoon of freshly ground black pepper
1 cup of grated pecorino or parmesan
Bring a pot of salted water to the boil to cook your pasta.
While you are doing this in another pot over a medium heat, add your butter and cracked pepper and gently fry for about a minute.
Pour in your 375ml of Dr Broth bone broth and bring to the boil and cook down by half.
When your pasta is al dente, drain it from the water and add to the simmering broth and black pepper mix.
Now stir in the grated cheese over a low heat, it will combine with the bone broth to coat your pasta.
Loosen with a little more broth if it becomes too thick.
You can serve it with lemon and spinach or rocket or have it plain.