Stove Top Pasta and Cheese

Contrary to Dell Harper's reaction, this is a quick and tasty weeknight dinner option that comes together in a flash, and mainly uses ingredients that one has on hand.  It's from this month's Martha Stewart Living also.

Slightly modified from here-

Stove Top Pasta and Cheese

Ingredients:

• 2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
• 3 tablespoons unsalted butter, divided
• Coarse salt and freshly ground pepper
• 1/2 pound angel hair
• 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 teaspoon Dijon mustard

Directions

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 1 T 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.
   
   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 remaining butter and toss until melted.  Season with salt and pepper. Serve immediately, topped with breadcrumbs.
   
   Comfort food at its finest!