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Stove Top Pasta and Cheese

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Whisking a mixture of eggs and grated cheddar and Parmesan into steaming-hot noodles on the stove top creates a luscious sauce in mere minutes!
From Martha Stewart Living Magazine

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Rate this recipe 4.7/5 (7 Votes)

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

Details

Preparation time 10mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

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. Season with salt and pepper.

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, both cheeses, cream, and mustard in a bowl.

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. Season with salt and pepper. Serve immediately, topped with breadcrumbs.


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