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Plain Pasta – An Irresistible Classic

Welcome to our new series dedicated to the most famous and CONTROVERSIAL sauces of Italian cuisine! Together, we’ll explore 24 different pasta dishes, from the timeless classics like Pesto alla Genovese to the more unusual and debated ones like Pasta with Ketchup. We won’t set any limits for ourselves: we’ll face every culinary challenge with an OPEN mind, and in the end, we’ll rate each dish.

Ready? Let’s kick off with the first dish!

Pasta in Bianco: simplicity elevated to art

This dish is so basic that even the name leaves nothing to the imagination—literally, "plain pasta." It might be one of the simplest sauces for pasta, but it’s also the foundation of all the variations that follow. 

Here, the real stars are two: butter and olive oil. These two ingredients divide Italy into two different schools of thought, depending on regional tradition.

Both versions are delicious, and the quality of these ingredients truly makes a difference. Coming from central Italy, I’ve had more opportunities to enjoy the butter version, though the olive oil variant has always been a common sight as well.
A dish that challenges prejudices. Many associate Pasta in Bianco with hospital meals, served to avoid weighing down those who are ill. While it’s true that this dish is often served in such contexts, we shouldn’t underestimate the pleasure it can offer even to those in full health. Especially when your fridge is nearly empty, but you still want a satisfying meal.
Lastly, don’t forget the cheese, which plays a crucial role in this dish. This is not the time to be stingy—sprinkle on as much as you like.

Ingredients

  • Penne Rigate 80/100g
  • Butter 20g or Olive oil 2tbs
  • Parmigiano Reggiano 20g

Steps:

1. Boil the Pasta:
Bring a large pot of salted water to a rolling boil. Add your pasta of choice and cook according to the package instructions until al dente.

2. Prepare the Sauce:
While the pasta is boiling, melt butter in a small saucepan over low heat.

3. Drain the Pasta:
Once the pasta is cooked, drain it, reserving a cup of the pasta water. This starchy water can be used later to adjust the consistency of the sauce.

4. Toss the Pasta:
Return the drained pasta to the pot, and pour the butter over it. Toss the pasta well to ensure it's evenly coated. If the sauce seems too dry, add a bit of the reserved pasta water.

5. Add Cheese:
Grate a generous amount of Parmigiano-Reggiano cheese over the pasta and toss again to combine. Adjust the seasoning with salt and freshly ground black pepper.

6. Serve:
Enjoy your comforting and delicious Pasta in Bianco!

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