"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pasta Bianca Recipe

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This recipe for Pasta Bianca, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaia Ruggieri
Added: Friday, September 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. of Penne Pasta Dececco
8 tbsp. of unsalted butter
1 cup of thinly grated parmigiano reggiano
2 tbsp. extra virgin olive oil
1 pinch of black pepper
1/2 hand of rock salt

Directions:
Directions:
Get a big pot of full water and bring to boil. When boiling, add half hand of rock salt and after a few minutes, taste water to make sure it salty enough. Add pasta and cook for about 12 minutes. Taste pasta before straining.
Just before straining pasta, take out half a cup of the boiling water. Strain pasta well before retuning it to the pot. Add butter in smaller pieces and slowly add cheese, mixing well. Add small amount of hot water to keep the pasta creamy and juicy. Just before serving add extra virgin olive oil.

 

 

 

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