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Scallion Yogurt Rigatoni with Citrus Cured Egg Yolks

Prep Time 10 mins
Cook Time 2 hrs 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

Citrus Cured Egg Yolks

  • 1 1/3 cup sugar
  • 1 cup kosher salt
  • 1 lemon zested
  • 2 egg yolks

Scallion Yogurt Rigatoni

  • 500 g (17.5 oz) rigatoni dried
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 6 scallions finely chopped
  • 1 lemon juiced
  • 1 clove garlic peeled
  • 1 cup full-fat Greek yogurt
  • 2 tsp onion powder
  • 3/4 tsp salt
  • handful arugula
  • 1/4 cup unsalted pistachios coarsely chopped
  • 2 Citrus Cured Egg Yolks shredded

Instructions
 

Citrus Cured Egg Yolks

  • Whisk the salt, sugar and lemon zest together. Spread half of the mixture in an even layer along the base of a medium-sized container. 
  • Using the back of a tablespoon, create two indents in the salt/sugar mixture. Place the yolks in the indents and gently cover them with the remaining salt/sugar mixture. Seal the container and place it in the fridge. Leave the eggs to cure for 48 hours. 
  • Once 48 hours have elapsed, preheat the oven to 200°F. Take the yolks out of the salt/sugar mixture and rinse. Set them on a drying rack suspended over a baking tray. Bake for 2 hours or until the yolks reach the texture of hard cheese.
  • Take the yolks out of the oven and let cool completely before storing.

Scallion Yogurt Rigatoni

  • Fill a large pot with water and bring to a boil. Add the rigatoni and cook according to the package's directions.
  • While the pasta is cooking, melt the butter and heat the olive oil in a large, deep skillet over medium heat. Once the butter is foamy and the oil is shimmering, add the scallions and a healthy pinch of salt. Reduce the heat to low and sweat the scallions for 3-5 minutes or until fairly soft. Remove from the heat and stir in the lemon juice.
  • Transfer the scallions to a food processor. Add the garlic and blitz until smooth. Pour the puree into the skillet and return to low heat.
  • Add the yogurt, salt and onion powder to the skillet and stir to combine. Gently heat the mixture until bubbles begin to form on the surface. Turn off the heat.
  • At this point, the pasta should be done. Drain the rigatoni and add it to the skillet. Toss to coat with sauce. 
  • Divide the pasta amongst four bowls. Add a smattering of arugula, a handful of chopped pistachios, and a healthy sprinkling of shredded cured egg yolk. Serve immediately.