1 cup vegetable or beef broth
2 tablespoons olive oil
6 tablespoons unsalted butter
4 (3-inch) sprigs rosemary
4 large garlic cloves, chopped
3/4 pound spaghetti
1 cup freshly grated Parmesan
Simmer broth in saucepan for about 20 minutes until reduced to 1 tablespoon.
While the broth reduces, heat the olive oil and butter over medium heat in small saucepan.
Strip leaves from rosemary and add to the oil along with the garlic.
Cook until garlic begins to soften and lightly brown, about 5 minutes.
Stir in reduced beef broth and set aside.
Cook pasta in salted water until al dente.
Drain and toss with the infused oil and toss with cheese.