gruyere sauce

Because this recipe serves two, you don't need to haul out a big pan to make the sauce.  An oven-safe 8.5-inch skillet is a perfect size for the sauce. In fact, I used a smaller pot to cook the pasta, too. Just break the spaghetti in half and you don't need a big stock pot either.

Creamy Gruyere Spaghetti

breadcrumbs

Parmesan

olive oil

black pepper

spaghetti

butter

all-purpose flour

2% milk

herbs de Provence

Kosher salt

Gruyere cheese

spinach

Bring a pot of water to a boil. While you wait for it to boil, combine the breadcrumbs, Parmesan, olive oil, and a few pinches of black pepper in a small bowl. You will use this topping once the pasta and sauce are done. Once the water is boiling cook the spaghetti for about 2 minutes less than what&#8217;s listed on the package. It will finish cooking in the sauce.

While the pasta boils, make the sauce. First, melt the butter in an oven-safe pan over medium heat. Once frothy, add the flour and stir with a spatula to combine. Cook the paste for a minute or so adjusting the heat, if needed, so the butter doesn&#8217;t brown too quickly). Switch to a whisk and slowly add the milk to the pan whisking continuously. Be sure to monitor the heat &#8211; you don&#8217;t want the milk to boil otherwise it will cause the sauce to break. Add the herbs and salt and cook for a couple of minutes. Add the cheese and stir until it&#8217;s melted. Add the spinach and stir until it wilts into the sauce.

Add the cooked spaghetti to the pan and stir to coat it in the sauce. Sprinkle the parmesan breadcrumbs over the top of the pasta. Turn on the broiler and pop the pan under it for a couple of minutes, or until the breadcrumbs are crispy.

Delicious! I'm not even a cook, but I was able to whip this up. I was a little worried that 2 cups spinach would be two much, but after it wilted it was the perfect amount.

This was amazing! I used homemade chicken stock instead of milk for the sauce and served with sauteed shrimp and lemon zest.

So.Damn.Good.
Followed the recipe as is. Gruyere and Herbs de Provence are soul mates. Soooo delicious and ready in under 20 minutes.

Fabulous side dish! The only thing I’d recommend is to chop the spaghetti into bite size pieces before mixing with the sauce.

I’ll definitely be making this again. Perfectly portioned for two which was so nice - thank you for this !

Top 1 gruyere sauce recipes from across the web

The most viewed gruyere sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Gruyere Spaghetti

Top 1 gruyere sauce recipes from across the web

The most viewed gruyere sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Gruyere Spaghetti

The most viewed gruyere sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine