Pasta pizza bianca

Rachel Khoos pasta pizza bianca uses spaghetti as the pizza base and a creamy topping for an Italian inspired dish with a twist
By Rachel Khoo
Pasta pizza bianca
  • Rating:
  • Serves: 2-4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the base

  • 150 g spaghetti
  • 1 tbsp olive oil, plus extra to drizzle
  • 2 eggs, beaten
  • a pinch of oregano

For the bianca topping

  • 125 g soft goats' cheese
  • 6 slices of Parma ham
  • ½ tsp dried red chilli flakes, optional

Tips and Suggestions

For another take on pasta pizza, try Rachel Khoo's pasta pizza rossa


1. Cook the spaghetti in boiling salted water until al dente, approximately 10 minutes. Drain the pasta into a colander and leave to drain to remove the majority of the water.

2. Preheat the grill to a high heat. Lay out a clean tea towel, tip out the pasta onto it and roll it in the tea towel to remove all excess moisture.

3. Heat a large frying pan with 1 tablespoon of the olive oil. In a large bowl, beat the eggs with the oregano and add salt and pepper. Place the pasta in the bowl with the eggs and toss to thoroughly coat the pasta. This is actually easiest to do with your hands.

4. When the oil in the frying pan is really hot, add the pasta (this quantity makes 2) and spread out evenly across the surface of the pan. Fry for 4 minutes, or until the base is really golden and crunchy.

5. Scatter the goats' cheese in even lumps over the top and place under the grill for 4-5 minutes.

6. Tear the Parma ham over the top into ribbons, drizzle with a little olive oil. And the chilli flakes, if using.

Try another pizza pasta topping with Rachel Khoo's pasta pizza rossa

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