May 8, 2014

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

  • 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

  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!


  1. Looks great! I like your photos too! Wondering if my cheese loving son would finally eat pasta if it were this!

  2. YUM! I am pinning this right now :)


I love to hear from y'all, so drop me a line!