Pasta In Bianco
(Pasta with cheese, olive oil and butter)
from Italian Traditional Food

Pasta in Bianco could not be any easier to prepare

Pasta in Bianco also known as pasta bianca, is a traditional Italian peasant recipe made with Parmesan cheese, extra virgin olive oil and butter. Pasta in bianco (pasta bianca) is perfect for when you want a quick meal or just do not fancy preparing an elaborate tomato sauce. Even though Pasta in bianco is a quick and simple to make pasta dish that can be eaten without a tomato sauce, it still has enough flavours to satisfy all palates. The Pasta in bianco (pasta bianca) recipe is convenient because it can be made with most types of pasta.

Serves: 2

Ingredients for Spaghetti:

250 grams spaghetti (1/2 lb) -enough for 2 people
1 tablespoon salt

Method:

1. Fill two-thirds of a large saucepan with cold water.

2. Add the salt.

3. Bring to the boil.

4. Lower the spaghetti into a large saucepan of the boiling salted water.

5. Stir once or twice with a wooden spoon.

6. Cook for about 10 minutes or according to the manufacturer's packet instructions. Spaghetti should be cooked to "al dente" not soft or overcooked in texture.

7. Then, quickly drain in a colander without shaking it too much, to keep the pasta moist.

8. Use immediately.

Ingredients:

2 oz butter
120 grams Parmesan cheese (freshly grated)
6 tablespoons of extra virgin olive oil (or more if desired)

1. Pour the spaghetti into a bowl.

2. Add the butter.

3. Add the extra virgin olive oil.

4. Sprinkle on some of the freshly grated Parmesan cheese.

5. Gently toss to ensure that the spaghetti are well covered with the cheese, butter and olive oil.

6. Sprinkle over the remainder of the Parmesan cheese.

7. Serve at once.

Tip:

1. The pasta should not be drained too much, and must be served very hot. The heat of the pasta melts the Parmesan cheese and brings out the flavour of the butter and olive oil.

2. When the spaghetti is "al dente" (firm but not too soft) drain in a colander without shaking it too much, to keep the pasta moist.

3. Remember, that if the pasta is allowed to cool down, it will not taste as good.

Trust that you enjoy this Pasta in Bianco recipe.

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