One of the most addictive pastas we've ever developed. It's super-cheesy, with a quick hit of acidity from the pickles (they balance out the richness perfectly). And did we mention that there are crunchy bread crumbs on top?
1 1/2 cups
1 1/2 cups
packed grated white
, or pasta water
panko bread crumbs
Bring 5 cups water and salt to a boil in a medium pot. Add pasta and cook until tender, 9 to 10 min. Reserve 3/4 cup pasta water (or 1 1/4 cups if not using wine). Drain pasta and return to pot.
Toss cheeses with 2 tbsp flour in a medium bowl until cheese is coated. Set aside.
Melt butter in a large oven-safe frying pan over medium. Swirl until golden, 2 to 4 min. Stir in remaining 1 tbsp flour until slightly thickened. Reduce heat to medium-low. Add wine and reserved pasta water, stirring constantly, 2 min.
Add cheese, a handful at a time, stirring constantly until cheese melts completely after each addition. Mixture should be thick and smooth. Stir in Dijon and pasta until coated.
Position rack in centre of oven, then preheat broiler. Sprinkle bread crumbs and gherkins over pasta. Broil until top is golden, about 2 min.
Nutrition (per serving)
Excellent source of
Kitchen Tip: For a meat option, sprinkle 4 cooked and crisped chopped bacon strips overtop.