Yield: 4 servings

Total Time: 30 minutes

Gather the Goods

olive oil

2 cups dried Benedetto Cavalieri Tubettini Rigate Pasta

8 cloves garlic, minced

4 1/2 cups chicken stock

Salt (to taste)

1 tablespoon brine from pepperdew peppers

1 cup mascarpone

1 cup pecorino Romano, grated plus more for the top

1/2 cup parsley, finely chopped

2 egg yolks

Make It

1. In a medium sauce pan over medium heat, sweat the garlic in olive oil until aromatic.

2. Add the pasta and stir for about one minute. The pasta should start to smell toasty!

3. Start by pouring in the chicken stock, one cup at a time just as you would when making risotto. Season with salt.This will help cook the pasta slowly, but also continue to pull the starch out at the same time.

4. The stock should bubble gently and the pasta may begin to stick, so continue to stir. This will continue for about 15-20 minutes until the pasta is al dente and the pasta is super creamy.

   (Taste as you go!! Even if this means tasting the pasta raw, you must taste)

5. Pour in the secret ingredient- Sweet vinegar from the picked peppadew. It helps cut the richness of the starch, but also adds a hint of acidic sweetness.

6. Remove pan from heat and fold in the mascarpone and the pecorino Romano.

7. Mix half of the egg yolks with parsley and leave the other half plain. Drizzle each egg yolk (with the parsley and without) around the top of the pasta.

   I love the way the green and yellow swirl together on the top of the pasta. PLUS the egg yolk is super rich and a great alternative from olive oil or butter. But, heck! Add that too if you like.

8. Absolutely, eat this right away, because the pasta will begin to absorb the liquid and it won’t be as creamy!!!