RIGATONI KINDANARA
Waxing nostalgic for this recipe. It's inspired by my late Mum Mum Mary who would make this simple lunch when I was a kid by boiling up some rigatoni pasta, throwing it straight from the colander into a pan of peas cooking in butter and oil and finishing it with eggs stirred-in till scrambled. I'm not sure if she was trying to make a carbonara sauce, or that she intentionally cooked the eggs through as a safety measure. My mother too would make this 'pasta omelette' on occasion–scrambled eggs and all–yet, despite my best efforts, there's no trace of history on this dish anywhere. What I can assure you as proven fact is that my Rigatoni Kindanara is simple, delicious and, above all, most comforting.
PREP / COOK TIME: 20 Minutes
Makes 5 – 6 Servings
INGREDIENTS
1 Lbs – Rigatoni Pasta
2 Tbs – Extra Virgin Olive Oil
2 Tbs – Unsalted Butter
2 Cloves – Garlic, Peeled and Finely Grated
2 Cups – Frozen Green Peas
6 – Large, or Jumbo, Eggs
¼ Cup – Heavy Cream, or Whole Milk
½ Cup – Pecorino Romano Cheese, Grated; Plus Some for Garnish
1 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper, Plus Some for Garnish
(NOTE: Pictured above, I used some leftover pork belly. You can add a ¼ cup chopped bacon or pancetta, if you’d like; purely optional. However, reduce your fat quotient accordingly.)
THE NITTY GRITTY
In a large pot, prepare rigatoni as directed on package; drain and set aside in a large, shallow bowl loosely covered with cling-film or foil.
In the same pot, heat butter and oil at medium high till butter is completely melted. Add peas; sauté for about a minute. Add pasta back into pot; toss to coat.
In a medium mixing bowl, combine eggs, cheese, cream, salt and pepper; whisk till blended. Pour mixture over rigatoni and peas; stir till curds begin to form.
Remove from heat; continue to stir till eggs are slightly firm, but NOT dry.
Serve alongside a simple green salad with a lemony vinaigrette.
Garnish with more Pecorino Romano and black pepper—even scallions, if you have ‘em.
Enjoy!
FEBRUARY 16, 2019
