Spaghetti Bianca

Martha Price


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 will most likely have most or all of the ingredients on hand!
With a sauce that contains several herbs, cream, garlic, butter and cheese,how can you go wrong?
Definitely not diet-friendly! A once in a while rich dish, but oh so good!


★★★★★ 1 vote

20 Min
20 Min
Stove Top


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

How to Make Spaghetti Bianca


  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.

Printable Recipe Card

About Spaghetti Bianca

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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