Description
Creamy gruyere spaghetti delivers a luxurious Swiss-inspired pasta experience with rich, tangy cheese coating al dente noodles. Cheese enthusiasts will savor this simple yet sophisticated comfort dish that promises hearty satisfaction.
Ingredients
Scale
- 1 cup grated Gruyere cheese
- 1 tbsp grated Parmesan cheese
- 5 oz (142 g) spaghetti
- 2 cups roughly chopped fresh spinach
- 2 tbsps butter
- 1 tbsp all-purpose flour
- 1 cup 2% milk
- ½ tbsp olive oil
- ½ tbsp dried breadcrumbs
- ½ tsp herbs de Provence
- ½ tsp Kosher salt
- Ground black pepper
Instructions
- Topping Preparation: Combine breadcrumbs, Parmesan, olive oil, and black pepper in a small bowl, mixing thoroughly to create a flavorful, textured garnish.
- Pasta Cooking: Bring water to a rolling boil in a large pot, then cook spaghetti until just shy of package instructions for an ideal al dente consistency.
- Sauce Foundation: Melt butter in an oven-safe pan over medium heat, carefully maintaining temperature to prevent scorching, then introduce flour and whisk continuously to form a smooth, golden roux.
- Sauce Development: Slowly pour milk into the roux, whisking constantly to eliminate lumps, then incorporate herbs de Provence and a pinch of salt, allowing flavors to meld and deepen.
- Cheese Integration: Fold Gruyere into the sauce, stirring until completely melted and creating a velvety, rich mixture, then add spinach and stir until leaves wilt and blend seamlessly.
- Pasta Incorporation: Transfer spaghetti directly into the sauce, gently tossing to ensure each strand is luxuriously coated with the creamy cheese mixture.
- Final Topping and Broiling: Sprinkle the prepared Parmesan breadcrumb mixture evenly over the pasta, then position under a preheated broiler, rotating as needed to achieve a golden, crispy crust without burning.
Notes
- Master Pasta Texture: Cook spaghetti 2 minutes less than package instructions for perfect al dente consistency, ensuring a delightful bite and ideal pasta absorption.
- Prevent Sauce Disasters: Whisk milk into roux slowly and continuously, maintaining low heat to avoid lumps and scorching, creating a silky smooth base.
- Cheese Melting Technique: Add Gruyere off direct heat, stirring gently until completely melted, preventing separation and maintaining a luxurious creamy texture.
- Broiler Browning Pro-Tip: Watch breadcrumb topping closely under broiler, rotating pan to ensure even golden-brown coloration without burning, creating a crispy, appetizing crust.
- Prep Time: 15min
- Cook Time: 30min
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 390
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg