Melt the butter in a small pot. Break up the pasta into more bite-sized lengths, about 1 to 2 inches each. Toss the pasta in the butter until it is well-coated.

Pour in the hot stock and grind in the pepper. Cover and cook over very low heat for 10 minutes, or until all the liquid is absorbed.

Squeeze in the lemon juice (Sue Kreitzman used the juice of 1 small lemon). Taste and, if your stock wasn’t very salty and you’d like more, add a little salt to taste.

Top with freshly grated parmesan.

Serve immediately with a light salad or steamed greens.