Spaghetti with 2 Cheese Sauce
Cook spaghetti in boiling salted water until al dente. Rinse the herbs, shake dry, pluck the leaves from the stems and finely chop. In a saucepan, melt the butter, sprinkle with flour, stir until golden brown and whisk in the milk and the cream. Cook over medium heat until thickened, about 5 minutes.
Stir in the cheese and the herbs and season with salt, pepper and nutmeg. Drain spaghetti, add to the sauce, toss briefly and arrange on warmed plates. Garnish to taste with Parmesan cheese and breadcrumbs, if desired.