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     Title: Spaghetti With Dibruno's Cheese
Categories: Italian, Pasta
     Yield: 1 Batch

          Pasta
   1/4 lb Abrusezzi cheese
   1/4 c  Butter
          Fresh basil; if available
          Fresh parsley

 A simple and spectacular dish.

 Take half a stick of butter and melt it. Add 1/4 lb of the cheese
 which you can buy home-made at DiBruno's. Tell the salesperson you
 want the "hot" or "garlic" or "Abrusezzi" cheese: it is a smooth
 cheese spread made of Parmesan, garlic, and hot pepper. Fresh parsley
 chopped is a good addition. Fresh basil even better. Try each, and
 both.

 Cook pasta (short pastas, especially the curly kind that hold lots of
 sauce are good for this), and drain, but keep around 3 tb of the
 water. Add that to the melted cheese and butter and toss with pasta.
 No other cheese is necessary. You can vary the dish by using more or
 less butter, more or less cheese; that depends on how much you like
 hot pepper and how generous the DiBruno's are with it from week to
 week. Delicious with ravioli.

 Recipe by Jim Quinn

 Recipe FROM:
 <https://archive.org/details/the-peoples-philadelphia-cookbook>

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