No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Stove-Top Pasta and Cheese

  • Prep:
  • Total Time:
  • Servings: 4
Stove-Top Pasta and Cheese

Photography: Ryan Liebe

Source: Martha Stewart Living


  • 2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
  • 1 tablespoon unsalted butter
  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti
  • 3 large eggs, room temperature
  • 1 ounce Parmesan, finely grated (about 1/2 cup)
  • 1 ounce sharp cheddar, finely grated (about 1/2 cup)
  • 1/2 cup heavy cream
  • 1/2 teaspoon Dijon mustard


  1. Pulse bread in a food processor until coarsely ground (you should have 1 cup). Toast breadcrumbs in a large skillet over medium heat, tossing, until golden and crisp, about 7 minutes. Remove from heat and add butter, tossing to coat. Season with salt and pepper.

  2. Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.

  3. Meanwhile, whisk together eggs, both cheeses, cream, and mustard in a bowl.

  4. Return pasta to pot and add egg mixture. Cook over low heat, stirring, until sauce has thickened, about 2 minutes. Add reserved pasta water, 1/4 cup at a time, until pasta is evenly coated. Season with salt and pepper. Serve immediately, topped with breadcrumbs.

Reviews (2)

  • Joesgirl 6 Jun, 2014

    I too wish this were "cheesier" and my revisions to achieve this did not bring about favorable results. :(

  • Kay A Nelson1 16 May, 2014

    Just made this for lunch and it was very yummy. We would like a little bit more cheese flavor and sprinkled some shredded cheddar on top of our servings. I am wondering how to add more cheese to the sauce without changing the texture and consistency too much. Should I also add more cream, egg or pasta water or a combination of the three?

Related Topics