Stove-Top Pasta and Cheese
- 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
- 1 Tbsp 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)
- 0.5 cup heavy cream
- 0.5 tsp Dijon mustard
- 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.
- 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.
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