Ingredients
- 2 to 3 ounces sliced bread (2 to 3 slices rustic bread such as ciabatta, trimmed of crusts and cut into 1-inch pieces, or 1 cup fresh bread crumbs)
- 1 1/2 tablespoons butter, melted
- 1 pound dry spaghetti pasta
- 3 large eggs (at room temperature)
- 3/4 cup Parmesan cheese, divided (finely grated)
- 1/2 cup sharp cheddar (finely grated)
- 3/4 cup heavy cream (whipping cream)
- 1/2 teaspoon Dijon mustard (or more)
- Salt and freshly ground pepper
How to Make
-
Step 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, then mix in 1/4 cup Parmesan cheese.
-
Step 2: Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.
-
Step 3: Meanwhile, whisk together eggs, cream, and mustard in a bowl. Mix in 1/2 cup Parmesan cheese and 1/2 cup cheddar cheese,
-
Step 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.
-
Step 5: Season with salt and pepper. Serve immediately, topped with breadcrumb-Parmesan mixture.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.