Recipe and photography by Ed Burrows.
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
Method
Start by placing a large pan of well salted water on to boil for the pasta.
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.
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.
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.
Divide between two bowls and serve with a wedge of lemon.
