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1
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes.
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2
Drain the pasta, reserving about 1/4 cup cooking water.
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3
Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat.
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4
Stir in the flour with a wooden spoon to make a paste.
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5
Cook, stirring, until the paste puffs slightly, about 1 minute.
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6
Remove from the heat and gradually whisk in the milk until smooth.
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7
Bring to a boil over medium-high heat, whisking.
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8
Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8 to 10 minutes.
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9
Add the nutmeg and season with salt and pepper.
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10
Meanwhile, heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat.
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11
Add half of the mushrooms and cook until soft, about 8 minutes.
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12
Season with salt.
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13
Push to the side of the pan and repeat with the remaining mushrooms.
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14
4.
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15
Reduce the heat under the sauce to low and whisk in both cheeses until smooth.
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16
Stir in the mushrooms and pasta and toss, adding the reserved cooking water as needed.
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17
Melt the remaining 2 tablespoons butter in a skillet over medium heat.
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18
Add the breadcrumbs and toast until golden; stir in the parsley.
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19
Divide the pasta among 8 small bowls.
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20
Garnish with the breadcrumb mixture.
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21
Photograph by Con Poulos
