This lovely dish just screams spring. It is rich and buttery and topped with grated egg yolks. It is cheesy and slightly spicy, but at the same time bright and fresh with lemon juice and zest. It really has it all. 🙂
The recipe for this fabulous dish is from Bon Appetit. It is the third vegetarian pasta I’m bringing to the party this week at Angie’s Fiesta Friday #63. This was my favorite of the three – absolutely delicious!!!
Yield: Serves 4 to 6
- 12 ounces rigatoni or other short pasta
- coarse salt
- 4 hard-boiled large egg yolks
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated Meyer lemon zest (from 1 lemon)
- 2 tablespoons fresh Meyer lemon juice (about 1 lemon)
- ½ teaspoon crushed red pepper flakes
- freshly ground black pepper
- ½ ounce Pecorino Romano, finely grated (about ½ cup)
- Cover the eggs with 1-inch of water in a medium saucepan. Bring to boil; remove from heat and cover. Let sit for 12 minutes, drain, and fill with cold water. When cool enough to handle, peel the eggs. Set aside.
- Zest and juice the lemons.
- 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 1½ cups pasta cooking liquid.
- Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.
- Heat 6 tablespoons of 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.
- Add Pecorino Romano and remaining 2 tablespoons of butter to pasta and toss until melted.
- Serve pasta topped with reserved grated egg yolks.
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