Recipe by Francesco Crescenzo from Signature Pasta, published by The Italian Table

• 2 sticks unsalted butter
• 1 cup flour
• 1 quart heavy cream, heated
• 2 cups whole milk, heated
• 1/2 pound Fontina from Val d'Aosta, cubed
• 2 egg yolks
• salt and freshly ground black pepper
• 1/2 bunch Italian parsley, leaves only, minced
• 1 pound rigatoni
• 1/2 cup freshly grated grana padano
• 1 white truffles, shaved (optional)

In a 3-quart pot, melt the butter over medium heat and whisk in the flour. Cook, stirring, for 3 minutes; pour in the heavy cream and milk, whisking all the while to avoid lumps, and bring to a boil. Lower the heat and simmer for 10 minutes, or until the sauce resembles a velvety cream. Fold the Fontina into the cream mixture, stir until melted, add the egg yolks, and whisk rapidly so the yolks do not scramble. Season with salt and pepper, and fold in the parsley; set aside. bring 5 quarts of water to a boil, and add the rigatoni and salt; cook until al dente, and drain. Return to the pot, fold in the Fontina sauce and grana padano, and spoon into 4 heated bowls. Top with the truffles and serve immediately. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes