Spaghetti Bianca Recipes

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SPAGHETTI BIANCA



Spaghetti Bianca image

This is a "quick and easy" recipe, with a gourmet touch! This can be prepared in little more time than it takes the spaghetti to cook. Although I don't remember the name of the cookbook I copied this from years ago, I do know it was published in the late 1950's and was geared towards gourmet cooking done quickly. A big plus-you...

Provided by Martha Price

Categories     Pasta

Time 40m

Number Of Ingredients 11

1 lb spaghetti or spaghettini
5 Tbsp parsley, finely chopped
6 Tbsp butter
4 Tbsp olive oil
3-5 cloves garlic, pressed or finely minced
2 c cream
1/2 tsp oregano
1/4 tsp rosemary
2 tsp salt
1 tsp black pepper
1 and 1/2 c freshly grated parmesan cheese

Steps:

  • 1. While the spaghetti is cooking in rapidly boiling, salted water - 10 to 12 minutes should make it tender, especially if using spaghettini, finely chop the parsley. Melt the butter in a large saucepan; add the olive oil.
  • 2. When butter mixture is hot, add the minced garlic and cook over low heat - do not let it burn. Add the parsley, cream, oregano, rosemary, salt and pepper and continue to cook over a low heat. Continue to cook over low heat until spaghetti is done.
  • 3. Drain spaghetti and add to the skillet. *It may not look super appetizing at this point, but presevere! Add a little bit of cheese at a time, stirring it well into the mixture with a wooden spoon, keeping the heat low. By the time all of the cheese is added, it will look quite appetizing, and will taste even better than it looks! Serve at once, sprinkled with additional grated cheese and/or parsley, if desired.

BAKED PASTA BIANCA WITH CREAM AND FIVE CHEESES



Baked Pasta Bianca With Cream and Five Cheeses image

Make and share this Baked Pasta Bianca With Cream and Five Cheeses recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 cups heavy cream
1/2-1 cup chicken stock
1/4 cup finely crumbled gorgonzola
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 cup freshly grated pecorino romano cheese
2 tablespoons mascarpone
1/2 cup chopped mozzarella cheese
1/2 teaspoon sea salt, to taste
1 lb pasta shells or 1 lb penne rigate

Steps:

  • Preheat oven to 500°; bring a big pot of water to a boil.
  • Meanwhile, combine cream, ½ cup chicken stock, all the cheeses, and salt in a large bowl; mix well.
  • Taste and add more salt, if needed; set aside.
  • Generously salt boiling water and drop in pasta; cook, stirring frequently, for 4-5 minutes.
  • The pasta will be parboiled and too hard to eat; it will cook further in the oven.
  • Drain pasta and transfer shells to the mixing bowl.
  • Combine thoroughly with the sauce mixture; if it seems too thick, add some more chicken stock, a tablespoon at a time, until the pasta moves freely and is surrounded by liquid.
  • Transfer to individual shallow baking dishes or to 1-2 shallow baking dishes.
  • Bake for 8-10 minutes or until the pasta is bubbly hot; serve immediately.

Nutrition Facts : Calories 1060.2, Fat 65.4, SaturatedFat 39.8, Cholesterol 229.3, Sodium 770.9, Carbohydrate 91.2, Fiber 3.6, Sugar 2.8, Protein 27.4

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