Recipes › Pasta › Plain Pasta Recipe

Plain Pasta Recipe

Recipe by Pedro M. A. Neves

This authentic Italian plain pasta, known as pasta in bianco, celebrates the simplicity and quality of its few ingredients. Tender pasta coated in a silky emulsion of butter, pasta water, and Parmigiano-Reggiano creates an elegant yet humble dish that showcases Italian culinary philosophy. Perfect as a standalone course or a blank canvas for seasonal vegetables and proteins.

Ingredients

• 400g dried pasta (such as spaghetti, linguine, or bucatini)
• 60g unsalted butter
• 120ml reserved pasta cooking water
• 100g Parmigiano-Reggiano cheese, finely grated
• Salt to taste
• Fresh cracked black pepper to taste

Instructions

1. Bring 3 liters of salted water to a rolling boil in a large pot. The water should taste like the sea.

2. Add the dried pasta to the boiling water and stir immediately to prevent sticking. Follow package directions for cooking time, typically 9-11 minutes depending on pasta shape.

3. Reserve 240ml of pasta cooking water before draining the pasta through a colander. Do not rinse the pasta.

4. Return the empty pot to medium heat and add the butter, allowing it to melt completely and foam slightly, approximately 1 minute.

5. Add the drained pasta to the pot with melted butter and toss gently to coat every strand, about 30 seconds.

6. Remove the pot from heat and add 120ml of reserved pasta water slowly while continuously stirring. The mixture should become creamy and emulsified.

7. Immediately add the grated Parmigiano-Reggiano cheese in three additions, stirring constantly between each addition until fully incorporated and the sauce is silky.

8. Taste and adjust seasoning with salt and freshly cracked black pepper. Add more reserved pasta water by the tablespoon if the pasta seems dry.

9. Divide the pasta immediately into warm serving bowls, drizzle with any remaining sauce from the pot, and serve at once.

Substitutions

• Replace Parmigiano-Reggiano with aged Pecorino Romano for a more assertive, salty flavor
• Use olive oil instead of butter for a lighter, Mediterranean variation (reduce to 45ml)
• Substitute with gluten-free pasta using the same cooking method and timing adjustment per package instructions
• Replace dairy butter with high-quality plant-based butter for a vegan version

Tips

• The key to creamy pasta is the starch in the cooking water; never skip reserving it or rinsing the pasta
• Add pasta water gradually to achieve the correct consistency—the sauce should coat the pasta silkily, not pool at the bottom
• Work quickly after draining; pasta begins to cool rapidly, which prevents proper emulsification
• Use freshly grated Parmigiano-Reggiano rather than pre-grated for superior melting and flavor

Pasta in bianco represents the foundation of Italian cooking philosophy where minimal, high-quality ingredients speak for themselves. Traditionally served in Northern Italy, particularly in regions like Piemonte and Lombardia, this dish demonstrates how butter and cheese-based sauces differ from the tomato and oil-based traditions of Southern Italy.

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