Today's Case:
Bianco's Spaghetti With Butter
Re: Bianco's spaghetti with butter
From: Tisha
To: Phaedrus
Date: 6/6/2024, 10:54 AM
On 6/6/2024 8:04 AM, Tisha wrote:
Hello again! Here is my second Bianco's request. It is for their spaghetti with butter.
I know it sounds simple, but I need the recipe to know if they used real butter or not,
garlic and how much etc...I grew up eating Bianco's and the spaghetti with butter was
my childhood favorite. I have never been able to replicate it.
Thank you! I have a few more requests coming!
Tisha
Hello Tisha,
Bianco's Italian Restaurant's menu at: Bianco's Italian Restaurant Menu lists two possibilities:
Under "Spaghetti," they list "Spaghetti in Butter Sauce"
Under "Children's Menu Only," they list "Spaghetti and Butter"
I could not find a recipe from Bianco's with those exact names, but I have some ideas (right or wrong).
Actually, "Pasta Bianco" in Italian, literally means "white pasta" and that is usually interpreted to mean "pasta with no sauce, just butter."
I think it is highly likely (and safe to assume) that your spaghetti dish used real butter (but maybe it was real Italian butter? I read that Italian butter has a higher fat content.)(Also, olive oil is sometimes called "Italian butter." Maybe there was some of that in the mix for flavor.)
I could not find a description or recipe for Bianco's "Spaghetti in Butter Sauce" that I mentioned above as being on their menu. The fact that it is called a "sauce" makes me think that it may have had some additional ingredients. Possibly a bit of freshly grated Parmesan or Pecorino Romano cheese. However, the "Spaghetti and Butter" listed on the children's menu is likely to have been just butter, I think.
Sorry I couldn't be more help, but I did find the below recipe. I don't think it has any direct connection with Bianco's Italian Restaurant in particular, just the name.
Phaed
Pasta in Bianco Recipe
serves 2
cook time: approx. 20 minutes
Ingredients
1/2 lb angel hair/capellini or spaghetti or linguine
2 – 4 tbsp butter
4 – 6 tbsp extra virgin olive oil
1/4 cup Pecorino Romano cheese
1 tbsp salt
pepper, to taste
Directions:
Fill a large, 6 to 8 quart, pot with water and bring to a rolling boil. Add the salt,
then the pasta, and stir to help prevent the pasta from sticking.
Follow package directions and cook the pasta, stirring occasionally, until al dente.
Use a strainer to drain the pasta completely. Do NOT rinse with cold water.
Return pasta to pot, add oil and butter, and mix to coat evenly. Add cheese and
mix well. Serve immediately. Have additional cheese and freshly ground pepper
on hand for anyone who wants them.
Variations:
The only variations usually mentioned are the type of cheese to be used.
That’s the only ingredient that can be changed without drastically altering the recipe
and losing its simplicity.
In place of the Pecorino Romano, try using grated Parmesan, fontinella, ricotta salata,
or asiago cheeses. Each will impart its own distinctive flavor to the dish.
