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Creamy Lemon-Pecorino Rigatoni with Chili Flake Kick

A delightful pasta dish that incorporates the creaminess of butter and Pecorino cheese, freshness of lemon, along with a kick of heat from chili flakes. Topped off with silky egg yolks for a remarkable finish.
2
22 min
TOTAL TIME
564
CALORIES
$1.49
PER SERVING
Creamy Lemon-Pecorino Rigatoni with Chili Flake Kick
Ingredients
10 INGREDIENTS
4 SERVINGS
Unsalted Butter
8 tbsp unsalted butter
divided
Black Pepper
1/2 tsp black pepper
Lemon Zest
1 tbsp lemon zest
finely grated
Lemon Juice
4 tbsp lemon juice
Crushed Red Pepper Flakes
1 tsp crushed red pepper flakes
Water
2 qt water
Rigatoni Pasta
10 oz rigatoni pasta
Kosher Salt
2 tsp kosher salt
divided
Eggs
2 large eggs
Pecorino Cheese
2 oz pecorino cheese
finely grated
Directions
9 STEPS
10 min
PREP TIME
12 min
COOK TIME
22 min
TOTAL TIME
1
Place eggs in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 9 minutes. Rinse the eggs under cold water, peel them and set them aside.
2
In a large pot, add 2 quarts of water and bring to a boil. Stir in 1 teaspoon of kosher salt.
3
Add the rigatoni to the boiling water and cook until al dente, about 9 minutes.
4
While the pasta is cooking, melt 6 tablespoons of the unsalted butter in a large skillet over medium-high heat.
5
Add the finely grated lemon zest, fresh lemon juice and crushed red pepper flakes to the skillet and give it a stir.
6
Once the pasta is ready, rescue some pasta water (about 2 cups) and set aside, then drain the pasta.
7
Add the cooked rigatoni to the skillet, along with 1 cup of the reserved pasta water. Cook, tossing often, until the pasta is well covered with the sauce.
8
Add the Pecorino cheese, the remaining 2 tablespoons of butter, 1 teaspoon of kosher salt, and freshly ground black pepper to the pasta. Toss until melted.
9
Grate the hard-boiled egg yolks on top of the pasta before serving.
Health Info
Macros
54g
CARBS
31g
FAT
15g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
How long should I cook the Rigatoni pasta?
How much salt should I use while boiling the pasta?
Can I cut the Rigatoni before cooking?
What are some great sauces to use with Rigatoni?
Do I need to rinse the pasta after cooking?
Why save the pasta water?
How can I prevent the pasta from sticking together while cooking?
How much sauce should I use per portion of pasta?
Should I add oil to the boiling water when cooking pasta?
How can I add flavor to my Rigatoni pasta?