Rigatoni with eggs, butter and sage
Instructions
Pass through a sieve the yolks and process them with the butter in a bowl.
Place the bowl in a Bain-Marie and continue to stir and mix the anchovy paste.
Boil the pasta, drain it al dente, pour it in a bowl, combine the finely chopped Sage leaves, parmesan and a powdered pepper.
Stir and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type rigatoni pasta
- 2 yolks of hard-boiled eggs
- 40 g of butter
- 6 leaves of sage
- 4 tablespoons of grated parmesan cheese
- Salt
- White pepper
- 1 teaspoon of anchovy paste