Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Lemon and Brown Crab Rigatoni
Brown crab meat and egg yolks emulsified with pasta water into a sauce that needs no cream. Lemon zest and a lot of black pepper.
Caitlin Fitzpatrick
Feeds: 2
15 minutes
Ingredients
- 150g of Northern Pasta Co Rigatoni
-
30g salted butter
-
1 large banana shallot, finely chopped
-
2 cloves of garlic, finely sliced
-
2 egg yolks
-
60g of Parmesan, finely grated
-
1/2 tsp of freshly cracked pepper
-
1 lemon, zest only
Rigatoni
From: £4.95
Method
1
Start by placing a large pan of well salted water on to boil for the pasta.
2
Meanwhile, add the butter to a small saucepan and place on a medium heat. Once melted add the shallot and cook for around 5 minutes until completely softened and translucent, then add the garlic and cook for a further minute before adding the crab and lemon zest. Stir together and turn off the heat.
3
Add the rigatoni to the boiling water and cook until al-dente In a small bowl, add the egg yolks, Parmesan, black pepper and a small pinch of salt. Stir together then add a little splash of the pasta water to loosen, and also temper the egg yolks a little.
4
Drain the pasta and add back into the pan, saving aside some extra pasta water. Add the shallot and crab mixture along with the egg yolk mixture and a little extra splash of pasta water. Toss or stir together over the heat for 30 seconds or so until the sauce thickens ever so slightly and becomes a nice glossy texture that coats the pasta.
5
Divide between two bowls and serve with a wedge of lemon.
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