Rigatoni Recipe with a Fluffy Egg Cloud
This ever-so-fluffy, ethereal egg cloud has us on cloud nine. Combine the new food trend of egg clouds with rigatoni pasta for a pasta recipe that will keep you full all day!
1 box rigatoni
2 tablespoons extra virgin olive oil
½ tsp chili flakes
1 large onion, sliced thin
1 can Italian-style peeled tomatoes, crushed
6 basil leaves, sliced thin
6 eggs ½ cup Romano cheese, grated
1/3 cup Romano cheese
Salt and pepper to taste
1.Bring a large pot of water to a boil. Cook the pasta according to box instructions.
2.In a large skillet, gently cook the onions and chili flakes in extra virgin olive oil for 2-3minutes or until onions are translucent. Add pancetta and cook until translucent.
3.Stir in tomato and ½ cup of water. Bring the sauce to a simmer, season with salt and pepper.
4.Drain and toss the pasta with the sauce. Remove the skillet from the heat and fold in the Romano Cheese.
5.Top with egg cloud and a bit of parsley before serving.
Directions for Egg Cloud
1.Preheat oven to 375F. Divide yolks and egg white.
2.Whip up egg white until stiff peaks form. Season with a pinch of salt and fold in Romano cheese.
3.Form six round “clouds” on a parchment paper lined cookie sheet, creating a little den in the middle for the yolk. Bake for about five minutes until firm, and take out of oven.
4.Place the yolk into the dent and cook for an additional three minutes, or until desired yolk texture.
Recipe and Photo Credit: Chef Lorenzo Boni