Spaghetti Bianca Recipes

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.

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.

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.