INGREDIENTS
1 cup (2 sticks) plus 2 Tbsp. unsalted butter, divided
2 Tbsp. ’nduja
2 Tbsp. extra-virgin olive oil
1 leek, julienned
Kosher salt to taste
Fresh ground black pepper to taste
3 cloves garlic, diced
1 lb. fresh paccheri pasta*
2 egg yolks, beaten
½ cup grated Parmigiano-Reggiano
Handful micro pea shoots to garnish
PREPARATION
• Bring a large stockpot of salted water to boil.
• Meanwhile, in the bowl of a food processor, pulse together 1 cup butter and the ’nduja until smooth. Set aside.
• In a large saute pan, warm the oil over high heat. Add the leeks, season with salt and pepper and saute until lightly browned, 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until the butter foams but does not brown, 1 to 2 minutes. Add the garlic and the ’nduja butter and stir 2 minutes.
• Meanwhile, add the pasta to the boiling water and cook 3 to 4 minutes. Drain the pasta and add it to the sauce, tossing gently. Remove from heat and let rest 30 seconds.
• Add the egg yolks and Parmigiano-Reggiano and toss until the noodles are coated. Season to taste with salt.
• Divide the pasta among serving bowls and garnish with the pea shoots and a drizzle of olive oil.
*Available at Katie’s Pizza & Pasta, 9568 Manchester Road, Rock Hill, 314.942.6555, katiespizzaandpasta.com
This article appears in August 2015.