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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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)

151 Ratings
  • 5 star values: 27
  • 4 star values: 35
  • 3 star values: 51
  • 2 star values: 29
  • 1 star values: 9
Rating: 4 stars
06/06/2014
I too wish this were "cheesier" and my revisions to achieve this did not bring about favorable results. :(
Rating: 4 stars
05/16/2014
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?