Pasta Bianca


I won't lie to you.  When I originally decided to make this pasta today, I agreed that I would make it to take pictures of it and finalize the recipe for this blog, and that I would save it in the fridge for tomorrow (I had my mind set on eating an amazing gouda I had bought for dinner with a baguette).  However, ten minutes after taking this photo, the pasta was gone.  I even wiped the bowl clean with a piece of bread - every time I make it, I always forget how delicious this pasta is!  I can very well promise that if you make it, you won't be able to resist eating the whole thing, right away. 


And for the even better news:  it is one of the easiest things to make.  I know I've said that about past dishes, but this one takes the cake.  There are 4 ingredients and the whole thing takes 10 minutes to put together from start to finish.  Enough talking, let's get to the recipe already. 


Pasta Bianca - serves 1


1 heaping tablespoon fresh-grated parmesan, plus extra for sprinkling on at the end
2 tablespoons grated white cheddar, emmental, or jarlberg
1 tablespoon melted butter
1 1/2 cups uncooked pasta (garganelli is amazing if you can get your hands on it, ziti or a similar pasta is good too)


1.  Bring a small pot of salted water to a boil; pour in pasta and cook until al dente, usually about 8-10 minutes, but it depends with each type of pasta (check the packaging instructions).
2.  Pour the grated parmesan, grated cheddar, and a pinch of salt in an individual-sized bowl, big enough to fit all of the pasta
3.  Get ready, b/c there are only 3 instructions and they move quickly: when the pasta's ready, drain it over a bowl in the sink to retain some of its cooking water.
4.  Pour the melted butter in the bowl with the grated cheese; add the pasta & toss to coat the pasta. 
5.  Add the cooking water by the tablespoon, moving on to the next tablespoon after the current one has been absorbed, probably 4-5 tablespoons in all.  Grate some more parmesan over it, and sprinkle with black pepper if you're so inclined.


Cook with love, passion, and excitement.
Merci, à bientôt!

1 comments:

Tahia Tahi said...

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