|Perciatelli||1 Cup (16 tbs), broken into 1-inch pieces, cooked very al dente, drained (A Hollow Pasta, Larger Than Spaghetti)|
|Grated sharp aged cheddar cheese||1 Cup (16 tbs)|
|Butter||1⁄4 Pound, softened|
|Light cream||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Worcestershire sauce||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
Blend the cooked pasta with the cheese; set aside.
In a bowl, blend the butter, cream, egg yolks, Worcestershire sauce, salt, pepper, paprika, and dry mustard.
Place in a saucepan and heat (do not boil or the egg yolks will set).
Place the breadcrumbs in a bowl and pour the egg yolk and cream, etc., mixture over them, letting it stand for 5 minutes or until the liquid is absorbed.
Blend the cheese and pasta with the breadcrumbs mixture.
Beat the egg whites until they are stiff and rising in peaks.
Fold into the pasta and breadcrumbs mixture.
Spoon into a buttered souffle dish, and bake, uncovered, in a preheated 350-degree oven for 30 minutes or until set and golden on top.