Creamy Rigatoni
When heating the cream mixture, watch it very carefully so that the eggs do not begin to scramble.
Rigatoni, a pasta that looks like large, ribbed macaroni, is available from delicatessens and some supermarkets. If it is difficult to obtain, use ordinary short-cut macaroni instead.
Ingredients
- 1 lb rigatoni
- salt
- 1 tablespoon vegetable oil
- 5 oz butter
- 4 oz button mushrooms sliced
- 1/4 pint single cream
- 2 egg yolks
- 3 oz Parmesan cheese grated
- pinch of freshly grated nutmeg
- freshly ground black pepper
- 4 oz frozen peas cooked
Instructions
- Bring a large saucepan of salted water to the boil. Add the rigatoni and oil, lower the heat and simmer for about 12 minutes until just tender.
- Meanwhile, melt 25 g (1 oz) butter in a frying-pan. Add the mushrooms and fry over moderate heat until just tender. Set aside.
- Make the sauce: melt the remaining butter in a large saucepan. Remove from the heat and set aside. In a bowl, quickly mix the cream, egg yolks and Parmesan with the nutmeg. Season with salt and plenty of pepper. Add this mixture to the melted butter in the pan and stir well.
- When the rigatoni is nearly cooked, set the saucepan with the sauce mixture over very low heat to warm it through slightly.
- Drain the cooked rigatoni, add to the cream sauce with the peas and the mushrooms and stir continuously for a few seconds, then pile into warmed individual serving dishes and serve at once.
Calories: 622 kcal
Carbohydrates: 61 g
Protein: 18 g
Fat: 34g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 147 mg
Sodium: 412 mg
Potassium: 319 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 1132 IU
Vitamin C: 8 mg
Calcium: 216 mg
Iron: 2 mg