Rigatoni With Lemon-Chile Pesto & Grated Egg

45m
Prep Time
30m
Cook Time
1h 15m
Ready In

Recipe: #18318

April 01, 2015



"From Bon Appetit: The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture. Use regular lemons if you can't find Meyer"

Original is 4 servings

Nutritional

  • Serving Size: 1 (377 g)
  • Calories 1309.9
  • Total Fat - 90.3 g
  • Saturated Fat - 38.6 g
  • Cholesterol - 2700.5 mg
  • Sodium - 164.2 mg
  • Total Carbohydrate - 77.8 g
  • Dietary Fiber - 9.5 g
  • Sugars - 1.8 g
  • Protein - 46.6 g
  • Calcium - 368.6 mg
  • Iron - 7.5 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.

Step 2

Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.

Step 3

Heat 6 Tbsp. butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.

Step 4

Add Pecorino and remaining 2 Tbsp. butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.

Tips


No special items needed.

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