Skip to main content
Epicurious

Rigatoni with Lemon-Chile Pesto and Grated Egg

4.3

(9)

Image may contain Plant Frying Pan Wok Food and Fries
Rigatoni with Lemon-Chile Pesto and Grated EggMarcus Nilsson

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

Recipe information

  • Yield

    4 servings

Ingredients

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)

Preparation

  1. 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.

TagsPastaRigatoniLemonCitrusFruitMeyer LemonMainStarterDinnerLunchNut FreeVegetarianQuickEasyWeeknight MealsBon Appétit

See Related Recipes and Cooking Tips

Read More
Extra-Creamy Fettuccine Alfredo
Do you need heavy cream to make fettuccine Alfredo? Debatable. Will it be delicious? Undeniable.
Creamy Chili Crisp Pasta
Greek yogurt, chili crisp, and spaghetti—that's the ingredient list.
Tortellini in Preserved Lemon Brodo
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Lemon-Chile Calamari Pasta
A handful of pantry staples and fresh calamari pieces make this quick weeknight dinner taste like a sunny, seaside Italian vacation—any time of year.
Mentaiko Spaghetti
In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.
Vegan Stuffed Shells
“No one complains about it being vegan because they can’t tell the difference.”
Dirty Spritz
In this nonalcoholic take on a spritz, which typically features a bitter liqueur with sparkling wine or fizzy water, the olive brine brings flavor and depth.
Pasta Primavera
With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.