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Total Time
55mins
Prep 45 mins
Cook 10 mins

Cook's Illustrated

Ingredients Nutrition

Directions

  1. Topping-process bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses.
  2. Transfer to a bowl and toss with the Parmesan cheese.
  3. Pasta-adjust an oven rack to the middle position; preheat oven to 500°.
  4. Bring 4 quarts water to a boil in a Dutch oven over high heat.
  5. Stir in 1 tablespoon salt and the pasta; cook, stirring occasionally, until al dente.
  6. Drain the pasta, return it to the pot, and toss with the oil; set aside.
  7. Meanwhile, melt the butter in a small saucepan over med-low heat.
  8. Add the flour and cook, stirring constantly, until golden, about 1 minute.
  9. Slowly whisk in the cream; bring to a simmer and cook, whisking often, until slightly thickened, about 1 minute.
  10. Off the heat, add 1/4 teaspoon salt and the pepper; cover to keep warm.
  11. Combine the cheeses in a large bowl.
  12. Add the cooked pasta to the cheese.
  13. Pour the hot cream mixture over the pasta and cover immediately with foil or a large plate; let stand for 3 minutes.
  14. Uncover the bowl and stir with a rubber spatula, scraping the cheese from the bottom of the bowl, until the cheeses are melted and the mixture is thoroughly combined.
  15. Transfer the pasta a 9 x 13 inch baking dish and sprinkle with the breadcrumb mixture.
  16. Bake until the topping is golden brown, 5-10 minutes.
  17. Serve immediately.