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  • 6 cups water
  • 2 Tsp. salt
  • 2 cups orzo or small pasta
  • Half a stick of butter
  • ½ cup of melting cheese, like cheddar or fontina, or 3 to 4 slices of American cheese
  • 1 egg (optional)
  • Grating cheese, like Asiago or Parmigiano-Reggiano


  • Put the water in a large saucepan, and bring to a boil over high heat. Add the salt and pasta, lower heat a bit and cook pasta, stirring frequently, until pasta is tender.
  • If there is too much water left in the pan, drain some off. Pasta does not have to be completely dry.
  • Add the butter and melting cheese and stir. The mixture will be creamy, almost like a thick soup. Remove from the heat.
  • If you use the egg, beat it in a bowl, then stir into the pasta. The heat of the pasta will cook the egg.
  • Ladle pasta into bowls and sprinkle with grated cheese.
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