Creamy Tubettini
This is a showstopper cozy one bowl meal. I would make this on a cold Saturday night while watching a movie! I love the way the green and yellow swirl together on the top of the pasta. PLUS the egg yolk is super rich and a great alternative to olive oil or butter. But, heck! Add that too if you like.
Creamy Tubettini
Servings: 4 servings
Ingredients
- olive oil
- 2 c. Benedetto Cavalieri Tubettini Rigate Pasta
- 8 garlic cloves, mine
- 4 1/2 c. chicken broth
- Kosher salt
- 1 tbsp. brine from pepperdew peppers
- 1 c. mascrapone
- 1 c. grated Pecorino Romano plus more for serving
- 1/2 c. parsley, chopped
- 2 egg yolks
Instructions
- In a medium sauce pan over medium heat, sweat the garlic in olive oil until aromatic.
- Add the pasta and stir for about one minute. The pasta should start to smell toasty!
- Start by pouring in the chicken stock, one cup at a time just as you would when making risotto. Season with salt.This will help cook the pasta slowly, but also continue to pull the starch out at the same time.
- The stock should bubble gently and the pasta may begin to stick, so continue to stir. This will continue for about 15-20 minutes until the pasta is al dente and the pasta is super creamy. (Taste as you go!! Even if this means tasting the pasta raw, you must taste)
- Pour in the secret ingredient- Sweet vinegar from the picked peppadew. It helps cut the richness of the starch, but also adds a hint of acidic sweetness.
- Remove pan from heat and fold in the mascarpone and the pecorino Romano.
- Mix half of the egg yolks with parsley and leave the other half plain. Drizzle each egg yolk (with the parsley and without) around the top of the pasta.
- Eat this right away, because the pasta will begin to absorb the liquid and it won’t be as creamy!
