serves
4
difficulty
Easy
serves
4
people
difficulty
Easy
level
Ingredients
- 1 tbsp chilli olive oil, Pukara or other brand
- 1 large garlic clove, thinly sliced
- 1 cup speck, diced
- 250 g rigatoni pasta
- 4 eggs
- 75 g Parmesan cheese
- 75 g Pecorino cheese
- 1 tbsp olive oil
- pinch of Tasman sea salt
To serve
- 1 egg yolk
- Handful fresh parsley
- Pinch of charcoal salt (optional)
Instructions
In a pan over low to medium heat, add chilli oil, garlic and speck. Cook for approximately 5 minutes or until al dente. Turn the heat off and allow to cool for 6 minutes while the pasta cooks.
Meanwhile, add rigatoni to a pot of boiling water and cook for 6 minutes. In a bowl, add 2 whole eggs, 2 egg yolks, cheese, olive oil and salt, mixing together until combined.
Using a strainer, remove rigatoni from the pot and add it to the pan along with ¼ cup pasta water. Add in the egg mix and stir it all together until the egg mix turns nice and creamy.
To serve, plate up rigatoni and top with the egg yolk, charcoal salt (if using) and parsley leaves.
Food Lab by Ben Milbourne airs 6pm weeknights on Food Network, starting November 20.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
