Rigatoni With Ham And Peas

1. 1

   It is essential that the sauce be made at the last moment.

2. 2

   It is best to start making the sauce when rigatoni goes into colander to drain.

3. 3

   Cook and drain rigatoni a shade more al dente than normal.

4. 4

   In a frying pan big enough to hold the sauce, melt butter over low to medium heat.

5. 5

   Add ham and salt and pepper to taste. Saute ham until warmed through.

6. 6

   Add cream and egg yolks, stirring constantly so cream and yolks do not separate.

7. 7

   Add Parmesan cheese and peas.

8. 8

   Mix together well.

9. 9

   Cook gently, stirring all the time until mixture becomes tepid.

10. 10

    Add sauce to rigatoni in large bowl. Mix well; serve with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.