Rigatoni Pasta with Lemon-Chile Pesto and Grated Egg Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

Ingredients

4 servings

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)

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 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.
Step 4
Add Pecorino and remaining 2 tablespoons butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.

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Reviews (7)

A whole stick of butter does not strike me as being healthy.
- Anonymous
- Az
- 7/24/2023
Amazing. Simple and fresh and a sauce that feels like velvet in my mouth. For pasta, I used paccheri instead of rigatoni because that's what I had. And I had no Meyer lemons (it's a short season for them, and summer isn't part of it) -- so first time, I used sweet lime instead; the second time, I just used all regular lemon. Delicious both times. Next time, I'll try it with the lemon/orange combo that was voted best answer (as a substitute) on Food52. And I prefer Aleppo pepper to chile flakes. Most important in my opinion is to have mis en place, as production shifts quickly into high gear once the pasta starts boiling.
- lshilton
- Austin, TX
- 10/17/2017
Delicious! I had some mascarpone that needed using up and subbed that for a portion of the butter. Not any healthier but this recipe is yummy.
- hmmitchell
- Aspach, Austria
- 4/19/2016
My favorite is freshly ground black pepper instead of chile flakes. If you don't have a grinder, use a mortar and pestle. If you don't have a mortar and pestle, use a zip lock bag and a rock. LOL : )
- i_fortuna
- Texas
- 4/12/2016
To Stewball from Israel, Meyer lemons are a cross between lemons & oranges & are sweeter than regular lemons. I would use half lemon, half orange to substitute for the Meyer lemon portions (zest & juice).
- smilks
- 4/12/2016
Not a review, but Meyer lemons aren't available here. Substitute?
- Anonymous
- Charlotte nc
- 4/12/2016
I.can't get Meyer lemons in my country. What do I use? Just extra lemon?
- stewball
- Israel
- 4/12/2016
This is ideal spring weather comfort food. The combination of Meyer lemon juice and zest with that of regular lemon added a perfect tinge of sweetness to balance the tart. I used Chifferini instead of Rigatoni, which worked really well, as the half-moon shape of the pasta makes it work like a little gravy boat to scoop up more of the sauce. My note would be not to shy away from perhaps adding a little more crushed red pepper; a half teaspoon seemed like a lot but the kick wasn't very detectable.
- DameSnickerdoodle
- Los Angeles, CA
- 4/12/2015