Rigatoni with lemon and hot pepper pesto, sprinkled with egg yolk
4 servings
30 minutes
Rigatoni with lemon and spicy pepper pesto is a vibrant and bold dish of Italian cuisine, harmoniously combining the sweet-sour freshness of lemon and the piquant heat of red pepper. This recipe is inspired by the sunny atmosphere of Southern Italy, where citrus fruits are the foundation of local culinary traditions. The delicate creamy sauce gains special depth from pecorino, while the egg yolks sprinkled on top add a velvety texture. The taste of this dish is a true explosion of freshness and warmth, perfect for a summer dinner or special occasion. Lemon zest reveals aroma, and the balance of spices makes each bite unforgettable. The simplicity of preparation allows you to enjoy its sophistication even in everyday meals. Rigatoni with this sauce is a true symphony of flavor on your plate.
1
Boil the pasta in a large pot of salted boiling water, stirring occasionally, until al dente (the pasta should be firm and dry in the center). Drain, reserving 1½ cups of the cooking water.
- Rigatoni Pasta: 360 g
- Coarse salt: to taste
2
Meanwhile, grate the yolks on a fine grater and set aside.
- Egg yolk: 4 pieces
3
Heat 6 tablespoons of butter in a large skillet over medium heat. Add both types of lemon zest and juice, dry red pepper, shake the skillet to mix the ingredients. Add the pasta and 1 cup of the water used to cook the pasta, simmer for 5 minutes, stirring often and adding more pasta water as needed, until the pasta is al dente and the sauce thickens. Taste and season with salt and pepper.
- Butter: 8 tablespoons
- Grated lemon zest: 1 teaspoon
- Freshly squeezed lemon juice: 2 tablespoons
- Meyer lemon juice: 2 tablespoons
- Dried red pepper: 0.5 teaspoon
- Ground black pepper: to taste
4
Add 'Pecorino' and the remaining 2 tbsp of butter to the pasta, stirring until the butter melts. Serve the pasta topped with grated egg yolks.
- Butter: 8 tablespoons
- Pecorino cheese: 15 g
- Egg yolk: 4 pieces