Mustard Tagliatelle

• 14 ounces, weight Tagliatelle
• 3/4 cups Heavy Cream
• 3 Tablespoons French Dijon Mustard (like Grey Poupon)
• 1 pinch Nutmeg, Or To Taste
• 1 cup Grated Gruyere Or Comte
• 3 Tablespoons Breadcrumbs
• Salt And Pepper, to taste

1. 1.
2. In a large pot of salted boiling water, cook the pasta until very al dente (stop the cooking 1 or 2 minutes before the al dente cooking time on the package.)
3. When its done, drain pasta and rinse under cold water.
4. 2.
5. While the pasta cooks, mix together the cream and mustard in a bowl.
6. Add the nutmeg.
7. Season with salt and pepper.
8. Set aside until pasta is done.
9. 3.
10. Preheat oven to 400 degrees F. Put the cooked and drained pasta into a large bowl.
11. Add the cream and mustard mixture to the pasta, stir well to combine.
12. Pour into a baking dish (I used a large oval baker), sprinkle with the grated cheese, then spread the breadcrumbs on top.
13. Bake for 15 minutes, checking regularly so the top doesnt burn.
14. It should be golden and crispy when done.
15. Serve immediately.

tagliatelle, heavy cream, nutmeg, gruyere, breadcrumbs, salt

Taken from tastykitchen.com/recipes/main-courses/mustard-tagliatelle/ (may not work)