stale sourdough 75g,
crusts removed and torn into chunks
olive oil 1½ tbsp
rosemary 4 sprigs,
leaves removed and finely chopped
sweet smoked paprika ½ tsp
dried chilli flakes a generous pinch
Cook the pasta in a large pan of boiling salted water following pack instructions but leave it a little al dente. Whisk together the eggs, milk and mustard until combined.
For the crispy breadcrumbs, put the sourdough into a food processor and whizz until rough crumbs. Heat the olive oil in a frying pan and cook the breadcrumbs, tossing well for 4-5 minutes or until golden. Add the rosemary, paprika, chilli flakes and some seasoning, and cook for 1 minute, then tip into a bowl.
Drain the pasta then tip back in the pan and stir in the butter. Tip in the egg mixture and half the cheese and mix over a low heat. Gradually add the rest of the cheese, stirring, until you have a rich, cheesy sauce. Season well and serve with the breadcrumbs to sprinkle over.