Rigatoni With Lemon-Chile Pesto And Grated Egg Recipe

Name: Rigatoni With Lemon-Chile Pesto And Grated Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces rigatoni or other short pasta; Kosher salt; 4 hard-boiled large egg yolks; 8 tablespoons unsalted butter, divided; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated Meyer lemon zest; 2 tablespoons fresh Meyer lemon juice; 1/2 teaspoon crushed red pepper flakes; Freshly ground black pepper; 1/2 ounce Pecorino, finely grated (about 1/2 cup)

Servings: persons

12 ounces rigatoni or other short pasta
Kosher salt
4 hard-boiled large egg yolks
8 tablespoons unsalted butter, divided
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated Meyer lemon zest
2 tablespoons fresh Meyer lemon juice
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
1/2 ounce Pecorino, finely grated (about 1/2 cup)

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.
2
Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.
3
Heat 6 tablespoons 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.
4
Add Pecorino and remaining 2 tablespoons butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces rigatoni or other short pasta, Kosher salt, 4 hard-boiled large egg yolks, 8 tablespoons unsalted butter, divided, and more.

Yes, Rigatoni With Lemon-Chile Pesto And Grated Egg falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Lemon-Chile Pesto And Grated Egg

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