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Stove-Top Pasta and Cheese

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Our stovetop recipe matches the ease and speed of a boxed mix but approaches the sublime flavor of more-involved baked varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Ryan Liebe

Ingredients

  • 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

Directions

  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.

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