Stove-Top Pasta and Cheese

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I had so many excuses to make this rich & cheesy weeknight dinner… it was 16 degrees colder than average, raining, I was tired…. I also needed something great for Fiesta Friday #14 at the Novice Gardener! It was a tasty, quick cooking, one-pot meal. A crowd pleaser. 🙂 This recipe was adapted from Martha Stewart Living. …and, yes, amazing Garlic Bread was served on the side. We did eat it with huge green salads as well for veggies and color. 🙂

  • 2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces (I used 2 slices of Tuscan Pane)
  • 1 tablespoon unsalted butter, melted
  • Coarse salt and freshly ground pepper
  • 1 pound whole wheat spaghetti
  • 3 large eggs, room temperature
  • 1 ounce Parmesan, finely grated (about 1/2 cup)
  • 1 ounce white extra-sharp cheddar, finely grated (about 1/2 cup)
  • 1/2 cup heavy cream
  • 1/2 teaspoon Dijon mustard
  1. Toast the cut and trimmed bread in a 400 degree oven util lightly browned, about 5 minutes.
  2. Pulse bread in a food processor (I used a mini) until coarsely ground (you should have 1 cup). Add melted butter, pulsing to mix. Season with salt and pepper. Pulse to mix.
  3. Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.
  4. Meanwhile, whisk together eggs, both cheeses, cream, and mustard in a bowl.
  5. 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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